Prepare this brine – and sauer cucumbers do not even sour in the apartment. Verified recipe

According to the blogger, the sauer cucumbers according to this recipe are incredibly crispy, tasty, well stored in any room and do not peroxide.

Products for a jar of 3 liters

• 1.7 kg of cucumbers;
• 6 peas of black pepper;
• 3 peas of fragrant pepper;
• 3 pcs. bay leaves;
• 3 pcs. horseradish leaves;
• 3 umbrella dill;
• 4 pcs. currant leaves;
• 6 cloves of garlic;
• 1 sheet of grapes.

Seeds for the first time

• 1.5 liters of water;
• 3 tbsp. l. salt with a hill.

Seeding for the second time

• 1.5 liters of water;
• 3 tbsp. l. Salt without a hill.

Cooking

1. Soak the cucumbers in cold water for several hours. Cut the tails on both sides.
2. At the bottom of each jar, put the cloves of garlic, fragrant and black pepper, bay leaf. Add horseradish leaves, currants, grapes, dill umbrellas. Fill the jar with cucumbers.
3. Put a sheet of grapes on top.
4. Prepare the brine. Dissolve salt in cold water. Pour the cucumbers with a brine.
5. Cover the jar with a lid and leave the cucumbers to sour in the solution for three days. Under the jar, substitute a plate, as in the process the solution will flow out.
6. After three days, drain the brine. Pour cucumbers with clean water to rinse them. Drain the water.
7. Prepare a new brine and boil it. Pour the cucumbers with a brine for a second time.
8. Tightly close the cucumbers with lids.