“This is the best that I tried. Crushing, fragrant, mmm.” Preserved cucumbers, time -tested

Glinskaya said that this is her aunt's recipe. Together with her, they mothballed 40 kg of cucumbers according to this recipe.

“I can’t help but share this recipe with you! This is the best that I have ever tried. Crushing, fragrant, mmm …” Glinskaya added.

Ingredients for a three -liter jar:

• 1.8–2 kg of cucumbers (medium size);
• horseradish root (piece);
• dill;
• one bay leaf;
• five or six peas of black pepper;
• garlic head;
• Three dessert tablespoons of salt;
• six dessert tablespoons of sugar;
• vinegar (9%);
• Water (boiling water).

Cooking

1. We soak the cucumbers in cold water for two to three hours.
2. My banks with soda and detergent, dry.
3. In each jar we put dill, horseradish root, bay leaf, peas, garlic (optional pepper).
4. Add salt and sugar to banks.
5. Separately boil water and vinegar. We also boil the covers.
6. We immerse the cucumbers in boiling vinegar before changing color, put it in banks. Pour boiling water to the top.
7. Close with a sterile lid, canned, turn over, put on a towel. We repeat with all banks, cover with a blanket and leave until complete cooling.