Low-Salt Pickled Cucumbers

Steps

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1. 1
   Select 20 fresh cucumbers with stems intact. Wash gently under clean running water, being careful not to damage the surface. Pat dry thoroughly with a cloth.
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2. 2
   Arrange the dried cucumbers neatly in a heat-resistant container.
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3. 3
   In a pot, add 2 liters of water and 150ml of sea salt (less than the traditional 200ml). Bring to a rolling boil.
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4. 4
   Immediately pour the hot salt water over the cucumbers until completely submerged. Weigh down the cucumbers with a heavy object to keep them under the brine.
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5. 5
   Leave overnight—the cucumbers will release water and sink naturally into the brine. Cover and leave at room temperature to ferment for 8 to 15 days depending on temperature and weather.
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6. 6
   If white mold appears during fermentation, gently skim it off with a strainer—this is normal and harmless.
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7. 7
   Once fermentation is complete and the cucumbers turn golden-brown, transfer them along with the brine to a storage container. Do not rinse with water.
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8. 8
   Pour the remaining brine into a pot, bring to a boil over high heat, and boil for 2 minutes. Cool completely.
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9. 9
   Pour the cooled brine into the storage container, ensuring the cucumbers are completely submerged. Refrigerate to finish.
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10. 10
    To serve, simply rinse the outside briefly and slice directly—no need for prolonged soaking to remove salt, as the seasoning is perfectly balanced.
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