Pickled cucumbers are rightfully considered an integral part of the menu in the winter season. Preserving vegetables in this way helps to preserve their beneficial properties, due to which the product has a high value. Let's consider the important aspects in order.

1. In order for the pickles to be of high quality, use only young fruits. The so-called "pickles" are considered to be smaller in size - green cucumbers about 5 cm long. They are followed by gherkins, their length is about 7 cm. The best option for pickling will be fruits 10-12 cm. In practice, experienced housewives canned large-sized vegetables , but they take up a lot of space, and you should not cut them lengthwise.
2. You can often find canned cucumbers that can be salted together with oak, black currant or cherry leaves. Due to the content of tannins in the listed plants, cucumbers retain their structure, remaining crispy and dense throughout the entire shelf life.
3. If you are guided by a variety of pickled cucumbers, give preference to "Grouse", "Vyaznikovsky", "Dolzhik", "Nezhinsky", "Borschagovsky". In cases where it is decided to preserve vegetables for future use, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery, they are absolutely not suitable for pickling.
4. In cases where, after sorting out the fruits, you have not sifted out the excess (wilted, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. Such a move must be made to speed up the fermentation process, which will not allow the cucumbers to "sour". As a rule, small vegetables (5-10 cm) are salted in a 6-7% solution, while larger fruits are preserved in an 8-9% solution.
5. Since cucumbers do not have a pronounced aroma and taste, they must be salted in combination with seasonings and herbs. Such a move will add richness to the fruits, due to which the latter will not seem insipid. Depending on personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of your household. The most popular and proven spices are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, savory.
6. The taste of canned cucumbers is directly dependent on salt. If you use old or stale products, the granules may not dissolve in the water. Crystals, in turn, will begin to grind on your teeth, spoiling the impression of using the product. The cucumbers will be covered with a white, mildew-like consistency.

• cucumbers (length 5-7 cm) - 2.3 kg.
• crushed sea salt - 160 gr.
• sugar (preferably beetroot) - 155 gr.
• citric acid - 2 sachets (about 22-25 gr.)
• purified drinking water - 3.2 liters.
• allspice - 8 peas
• garlic - 8 teeth
• horseradish leaves, currant leaves
• parsley dill

1. Sort the cucumbers, sort them by size and ripeness, wash thoroughly with a foam sponge. Fill a large basin with cold running water, place the fruits there for 3-4 hours. After that, take ice (preferably thawed) water into another container, move the cucumbers into it.
2. At this time, start processing greens. Wash the dill, parsley, currant leaves and horseradish to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or napkin and dry thoroughly.
3. Sterilize the cans with baking soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to ventilate at room temperature to evaporate excess moisture.
4. Put the washed greens on the bottom of the sterilized jar, start preparing the brine. Mix in one free-flowing composition sea salt, granulated sugar (both beetroot and cane sugar), citric acid powder. Pour filtered water into the mixture, place the saucepan on the stove and bring to a boil.
5. When the granules are completely dissolved, turn off the hotplate, wait 10 minutes, then turn on again. Boil for another quarter of an hour, then remove from the stove and cool slightly. Put chopped parsley and dill on the bottom of the jar, send currant and oak leaves here. Peel the garlic and cut the prongs into 2 equal parts, send to the container.
6. Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), pour the fruits with the resulting brine, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel, cool to room temperature. Take it to your cellar or basement for at least 1 month.

• fresh cucumbers (length about 7-10 cm) - 1.7 kg.
• fresh dill - 1 bunch
• dill (seeds) - 35 gr.
• horseradish root - 4-6 gr.
• wild garlic - 2 stalks
• bitter pepper - 3 gr.
• fine food salt - 155 gr.
• purified water - 2 liters.

1. Sort the cucumbers by size, shape and variety, wash them under cold water, lay them on a towel to dry completely. Pour running water into a bowl, add ice cubes, place the fruits there for 6 hours.
2. While soaking, proceed to sterilize the cans. To start, place each of them in a saucepan, add water and boil. Then wipe dry, leave until the moisture evaporates. When the soaking time has passed, take out the fruits and cut off the "butts", wash them well with a kitchen sponge to remove bacteria.
3. Take an enamel pan, pour salt (food, not sea) into it, add filtered water. Put on the stove, boil to dissolve the granules completely. Then pass the pre-cooled brine through 3 layers of gauze.
4. Peel the horseradish root, wash and chop the dill. Place cucumbers at the bottom of the jar, alternately shift them with spices (wild garlic, pepper, horseradish, seeds and a bunch of dill).
5. Pour the brine into the container, put the pressing wheel and pressure. Take the jar to a warm place for 1 week to start and mark lactic acid fermentation. After the specified period, remove the formed foam, film and mold, add more brine.
6. After updating the composition, take the container to a dark and cold place, the fruits should be thoroughly salted. At the same time, do not forget to remove moldy formations and wash the oppression every day.
7. After about 1 week of salting, remove the cucumbers from the jar, wash them in cold filtered (!) Water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was made (first, it must be passed through a cotton-gauze filter).
8. When all the cucumbers and spices are stacked, close the jars with clean lids. Pour room temperature water into a wide saucepan, put the jar / cans there, send to the stove. To prevent the glass container from cracking, it is recommended to put a piece of wood or a piece of cloth on the bottom of the pan.
9. When the composition starts to boil, mark the time, after half an hour, remove the cucumbers from the stove, seal the cans with tin lids. Turn containers upside down, cool, then take to a cool room for long-term storage.

• short-fruited cucumbers - 1.8 kg.
• fresh dill - 1 bunch
• garlic - 5 teeth
• red pepper (ground) - 2 gr.
• horseradish root - 5 gr.
• black currant (leaves or fruits) - 5/10 gr., respectively
• tarragon (leaves) - 4 gr.
• fine sea salt - 160 gr.
• drinking water - 2.3-2.5 liters.

1. Pour sea salt into a thick-walled saucepan, add water, place container over medium heat and bring mixture to a boil. When the first bubbles appear, reduce the power, simmer the composition until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze cloth folded in several layers, wait 1 hour.
2. Sort out the cucumbers, leave specimens about 9-10 cm long for preservation. Wash them under the tap, then send them into a basin and soak in ice water (the exposure time is about 3-5 hours). After the specified period, wash the fruits again, cut off the "butts".
3. Peel and chop the dill into medium sprigs, cut the garlic cloves into 2 equal parts. Place the spices at the bottom of the container, add red ground pepper, currant berries or leaves, horseradish, tarragon here.
4. Put the cucumbers in a vertical way over the entire cavity of the jar, pour in the saline solution, close the capron lid. Take the containers to a warm place for 2 weeks, wait until fermentation ends.
5. Remove the film and mold, add the brine to the top, step back from the neck by 3-4 cm. Put the cans in a saucepan, add water, boil for about a quarter of an hour with the lid open. After that, immediately roll up, turn the vessel upside down, cool. Take to basement or cellar for 2 months.

• tomatoes - 10 pcs. medium size
• cucumbers - 0.7 kg.
• chopped table salt - 40 gr.
• granulated sugar - 110 gr.
• horseradish leaves - 5 pcs.
• dill - 0.5 bunch
• parsley - 0.5 bunch
• bitter pepper - 1 pod
• garlic - 0.5 heads
• bay leaf - 3 pcs.
• currant leaf - 5 pcs.
• fragrant cloves - 4 stars
• black pepper (peas) - 5 pcs.

1. Wash the tomatoes with cold water, scrub them with a kitchen sponge, dry with a towel. Pass through a meat grinder, after removing the peel. Send the resulting porridge to a thick-bottomed saucepan, put on the stove, simmer (do not boil) over low heat for about half an hour.
2. Prepare jars: wash them with baking soda, then boil for 7 minutes, dry. Soak the cucumbers in a bowl of ice, preferably melt water, leave for 5 hours. After this period, cut off the ends, wipe with a towel.
3. Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into wedges. Send greens to the bottom of a sterile jar, add cloves, peas and hot peppers, bay leaves.
4. Mix tomato juice with granulated sugar and salt, wait until the crystals are completely dissolved. Pour the cucumbers with the resulting mixture mixed with boiling water in a 2: 1 ratio. Send the cans to a saucepan and place on the stove, boil for 10 minutes. Next, screw the containers with a tin lid, cool and transfer for long-term storage.

Like any other business, the preservation of cucumbers has a number of features that must be taken into account without fail. The main rule that you should pay attention to is the correct preparation of the brine, which sets the tone for the whole dish.

Video: a step-by-step recipe for pickled cucumbers for the winter

When we lived in a hostel during our student years, I was lucky to try many different pickled and canned cucumbers: all the girls brought their mother's preparations, and then treated each other.

So, everything is cognized by comparison, and I like pickles in the cold way most of all. The only drawback of these cucumbers is that they need to be stored in a cold basement, or refrigerator, so it is not very suitable for city apartments.

The most delicious vinaigrette is obtained from pickled cucumbers, they can be eaten simply as an appetizer with.

Despite the fact that we live in an apartment, I make 2-3 jars of such cucumbers, and keep them in the refrigerator. This summer my daughter and I were visiting my grandmother and salted cucumbers all together. The recipe for pickles for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickles, according to which my grandmother has been making them, for more than a dozen years. The recipe is proven, the cucumbers are crispy and not very salty, they can be stored in the cellar for up to 2 years.

For pickling with cucumber, any cans and nylon (plastic) lids are required. I do not recommend taking metal screw caps, as they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

• Cucumbers
• Clean and dry cans 1 liter, 2 liter or 3 liter
• Nylon caps
• Horseradish leaves
• Dill umbrellas
• Black peppercorns
• Peeled garlic
• Chilli pepper
• Dry mustard
• Oak leaf (for crunching cucumbers)

For brine:

• 1 liter of cold running water
• 2 heaped tablespoons (60g).

Preparation:

If you can put less salt in, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers can become soft and not tasty.

Soak cucumbers in cold water for 3-5 hours (or better for 5-8, especially if they are purchased cucumbers). This must be done in order for the cucumbers to get the missing water, otherwise they will get it from the brine and it may not remain at all in the jar. Rinse the cucumbers under running water. The ends of the cucumbers do not need to be trimmed.

Wash jars and lids. (I do not sterilize or dry them in this recipe. But if you pour boiling water over the jars and lids, it will only be a plus).

Arrange the cucumbers, shifting evenly with herbs.

Don't forget about garlic, chilli and dry mustard. For a 3-liter jar, you need about 5-6 cloves of garlic, 1 chilli pepper and 1 teaspoon of dry mustard.

Dissolve in a separate container 2 heaped tablespoons of coarse salt in 1 liter of water (a 3 liter jar takes about 1.5 liters and 3 tablespoons of salt).

Stir well and let stand. Usually a precipitate is obtained from the coarse salt. I don’t pour it into the jar. Fill the jars to the very top. Cover with regular plastic lids and place in a cool place.

Periodically (once every 3-5 days) look in and make sure that the cucumbers are covered with brine, otherwise, if this is not done, the cucumbers without brine may become soft and mold will form.

Sometimes it is necessary to add brine (until the foam is completely displaced from the can and the edge of the neck, that is, on the very edge of the can, the brine is based on 1 liter of water - 2 tablespoons of salt).

The cucumbers will ferment. This is normal. They can become cloudy and foamy, but then the brine will brighten over time and the foam will go away.

Maria Soboleva

How to salt cucumbers? Delicious recipes

Almost every experienced housewife knows how to pickle cucumbers. But they all have their own little secrets and proprietary recipes. What gives the cucumbers their special taste, piquancy and crunch?

Cucumber secrets

It is best to salt small young cucumbers. But if the vegetables are different in size, then first we put the larger ones in the jar, you can vertically, and on top those that are smaller.

We put cucumbers tightly to each other, we usually fall asleep spices on the bottom, many housewives like to put them between layers of cucumbers.

Cover the brine in a jar with horseradish and currant leaves.

What spices are better for taking? The classics of the genre are currant leaves, horseradish, peppercorns and dill umbrellas.

And you can add all sorts of things at your discretion: oak leaves, cherries, mustard seeds, cloves, horseradish root, currant or grape berries, garlic, caraway seeds, coriander, mint, basil, parsley, celery.

But it is better to heed the advice of experienced housewives: too many of any seasonings and spices are not always beneficial. This can ferment the brine and the cans explode.

For pickling, there is nothing better than coarse rock salt, from iodized and fine (extra) cucumbers become soft, and cans can explode.

Traditionally, for 1 liter of water, you need to take 50 (60) g of salt - this is approximately 2-2.5 tablespoons.

You can pickle cucumbers in hot and cold brine.

It is important what kind of water you take - spring, well or bottled water will noticeably improve the taste of your home preservation.

Before pickling the cucumbers, they need to be soaked, usually for 4-6 hours. At the same time, do not forget to change the water every hour.

Vegetables that have absorbed fresh cool water will be firm, and after salting they will be crispy.

In addition, the cucumbers that have stood in the liquid will not absorb the brine too much, which will allow them to be stored longer.

Do I need to trim cucumber tails? Not necessarily, it just will speed up the salting process.

A small pinch of mustard seeds will help keep the jars from exploding. For the same purpose, add 1 tablespoon of vodka or alcohol, an aspirin tablet to the brine.

And so that mold does not form in the jar, put 2-3 thin slices of horseradish root under the lid.

Before salting the cucumbers, prepare the jars: soak them in a soda solution, wash them with hot water and soap, rinse and sprinkle with boiling water.

Then we dry it, it’s a good idea to sterilize it by calcining it in an oven preheated to 110 degrees.

How to salt cucumbers - delicious recipes

Recipe number 1. Cucumbers with barrel flavor

We will need:

2 kg of cucumbers;
6 cloves of garlic;
8 peppercorns;
2 horseradish leaves;
5 leaves of cherry and black currant;
3 umbrellas of dill and some greens;
3 tablespoons of salt.

Sequencing:

• place the washed cucumbers in a container and fill them with cold water for several hours;

• prepare greens - coarsely chop the dill and leaves of cherries, currants and horseradish;

• add to them cloves of garlic, cut in half, mix;

• pour a third of the seasonings on the bottom of the jar;

• lay the cucumbers vertically, then horizontally;

• pour the remaining spices and herbs in the middle of the jar and on top;

• dissolve salt in 1 liter of 300 ml of chilled water;

• pour the saline solution into a jar, cover with gauze and leave for 2 days at room temperature;

• drain the brine, boil it, cool it and pour it back into the cucumbers;

• close the jar with a hot capron lid and store in a cool place.

Recipe No. 2. Long-lasting cucumbers in cold brine

For pickling in a 3-liter jar, take about 2 kg of cucumbers.

Spices and condiments:

salt - 3 tablespoons;
bay leaf - 2 pcs.;
black peppercorns - 5 pcs.;
currant leaves - 3 pcs.;
garlic - 5 cloves;
horseradish - 1/3 of the sheet;
dill - 2 stems and 2 umbrellas.

Soak the cucumbers for 4-5 hours before salting.

Put spices in a jar, then put cucumbers in rows.

To determine the exact amount of brine, pour cold water up to the rim of the jar, drain it and stir the salt in it.

Gently pour the brine over the cucumbers to avoid salt sediment.

Hold the nylon lid in boiling water for 15 seconds and cover the jar with it.

Place the pickles to ferment in a cool dark place.

Cucumbers will be ready in 2 months, if you want to try lightly salted cucumbers, 4-5 days will be enough.

The brine may become cloudy, do not worry - this will not spoil the taste of the cucumbers.

If you do not have a basement or cellar, store the canned food in the refrigerator, in which case it is more convenient to salt cucumbers in liter jars.

The main thing is, when preparing pickles, observe the proportions: take 1 tablespoon of salt per liter jar, 2 tablespoons per 2 liter container.

Cucumbers can be salted in the most unusual ways, sometimes very original.

Recipe number 3. Frozen pickles

Let's take:

1 kg of cucumbers;

3 heads of onions;
1 piece of bell pepper (green);
3 tablespoons of salt;
1 cup of sugar;
1 cup wine vinegar (white)
1 tablespoon of celery seeds.

How we cook:

We wash cucumbers, cut into circles, put in a plastic conveyor;

Add thinly chopped onions, chopped Bulgarian pepper and 2 tablespoons of salt there;

• pour crushed ice into a container, mix, put in the refrigerator for 8 hours;

• wash vegetables with running water and dry;

• prepare the filling: mix the rest of the salt (1 tablespoon), sugar, vinegar, celery seeds;

• bring the mixture to a boil, cook for 1 minute;

• pour vegetables, cool, close the container with a lid and put in the freezer;

• cucumbers will be ready in a month and a half, before serving they need to be defrosted for at least 3 hours at room temperature.

Recipe number 4. Quick pickles

To prepare them you need only 8 hours, the taste will be slightly salty, the crunch is like fresh cucumbers. We select small vegetables and start salting.

Ingredients per liter jar:

500 g of cucumbers;
330 ml of sparkling mineral water;
1 tablespoon salt
1 bunch of fresh dill;
5 cloves of garlic;
5 currant leaves.

Cooking steps:

We wash the cucumbers with running water, cut off the tails;

Put garlic, dill and currant leaves (whole) at the bottom of the jar;

Put the cucumbers tightly, add salt;

Pour mineral water into a jar and leave for 8 hours at room temperature.

Store in the refrigerator.

Although it is unlikely that such a yummy will stay with you for a long time.

You can salt cucumbers in different ways, using the traditional advice of our grandmothers, adding something of your own, or even experimenting with unusual recipes.

The main thing is to do it with heart and pleasure, in order to please loved ones with crispy yummy.

Take it for yourself, tell your friends!

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Last time we clarified that pickling cucumbers and pickling - different recipes, so different tastes and ease of cooking also differ. And today we will talk exactly about what is pickling cucumbers for the winter, more precisely, we will describe one very simple recipe that we ourselves use.

Pickling cucumbers for the winter

This recipe was shared with us by my grandfather, who always pickles these cucumbers in barrels. Maybe that's why he always has them so crispy, tasty, not oversalted, and brine is something. Of course, we ourselves do not salt in barrels, but we were able to transfer this recipe to smaller volumes - cans. And of various sizes, here everyone decides for himself.

Generally, myself the salting process is very similar to the fermentation of cabbage... At first I did not even understand, they say, why ferment the cucumbers, we salt them. But everything turned out to be fine, and it should be. The advantages of our recipe are as follows (of course not our recipe, many people use it, but not all 🙂):

• Salting is carried out in ordinary cold water. No need to boil water, no need to cook brine and so on.
• Everything is done quickly and very simply.
• You do not need to steam or boil cans.
• Such cucumbers are stored for a long time.
• You can't oversalt cucumbers with this recipe.

And a few more advantages, which we will discuss below.

I want to say right away that the amount of ingredients we always make by eye, and never tried to measure it. Let's say there is never too much greenery, but here too, see for yourself, we salt the cucumbers and not the greens.

For salting, we need:

1. Cucumbers;
2. Hot pepper (mostly green, who love it more sharply, that red);
3. Garlic;
4. Horseradish leaves, can be with roots;
5. Dill with umbrellas;
6. Celery;
7. Currant leaves (for an amateur, it is possible without currants);
8. Salt.

Pickling cucumbers for the winter starts with washing the cucumbers themselves... If you buy cucumbers, even if your own, but picked a couple of days ago, then the cucumbers needs to be soaked in water, about 3-4 hours enough. After that we we select cucumbers by size... We roll the smallest ones in 0.5 and 1 liter. We roll up large ones in 3 liter jars. It is very convenient and depending on what you are setting the table and how many guests there will be, we take out these or those jars.

You should not make preparations for the winter according to one recipe. It is better to make several jars according to different recipes.

You also need to dissolve the salt in advance. Need to for 10 liters of water (simple tap), dissolve 1 kg of salt... It is convenient to do this in a bucket, then pour the ladles. But the salt must be well dissolved in water. The salt itself should be coarse and not iodized. Only after that we proceed to the next steps.

While the salt dissolves, we chop all the greens, garlic, pepper, for ease of dosage. While we are chopping the greens, do not forget to stir the salt so that it dissolves well.

Now preparing banks... We will wash them well, but there is no need to boil or steam them.

We begin the process of placing cucumbers in jars.

Now we just take a little, there put a pinch in a jar of pepper, horseradish leaves, a little root of it, dill, and one clove of garlic, celery. If you use currants, then 1 leaf.

Now put the cucumbers on top, the denser the better. Top, sprinkle a little with garlic, dill, horseradish, celery... And so we put all the jars.

Now fill with our salty water to the very neck and cover with a temporary lid. We use conventional plastic caps. And we put the jars in any place, but not in the sun, in a dark place, where cucumbers will wander for 3-4 days.

We put a rag under the cucumbers, or if there are not many jars, then plates. Because we have banks will wander, water will flow out and gases will come out. By the way, in a warm place, jars begin to ferment faster, in a cool place, slower. So somewhere 3 days are needed, somewhere 4 days for fermentation. And do not be alarmed, the brine will become cloudy, the covers may fly off, all this is normal. But this is not all the pickling of cucumbers for the winter, let's move on.

Now, 3-4 days have passed, you need to roll up the cans for the winter. This is done as usual with metal lids using a rolling machine.

But first, need to drain the brine... We just take it, pour it into the sink and then we wash... We open the tap, pour clean water, drain. Then pour again and pour again. We do this 5 times, maybe more. Sometimes a white bloom remains on the cucumbers after fermentation, you need to try to rinse it. Wherein no need to remove anything from the can.

Pour water straight into the jar, then drain it several times. You can pour, close the neck with your hand and shake, then drain. We also notice that cucumbers sagged a little... Then just take one jar and leave it open to take cucumbers and add to those jars that you can add cucumbers.

Once washed, pour the same tap water, cold, to the very neck, so that the water pours out straight, and roll it up with a machine specifically. You don't need to boil or heat the lid either, just enough to keep it clean.

After washing, the brine will always be clean and the cucumbers will not be oversalted, the recipe, you just lick your fingers.

So the pickling of cucumbers for the winter is over, now you can put the jars in a cool place for the whole winter. But the first time it is worth watching the jars, since some lids may swell... If they are swollen, it's okay. Remove the lid, add water and roll it up again.

That's all for us, everyone bye, stay with us, share your recipes, bye everyone.

How to salt cucumbers for the winter in jars a simple recipe updated: September 11, 2017 by: Pavel Subbotin

First of all, it should be noted that special fruits are selected for salting, they should be with an uneven surface, covered with pimples. Of course, an interesting option would be to preserve the natural green color of vegetables - for this purpose, they must be doused with boiling water, and then immediately placed in a container with cold water. In addition, another way to preserve color and speed up fermentation is to transfer cabbage with leaves.

Sterilization recipe

In an enamel pan with a capacity of 4-5 liters, place 10 g of horseradish, 50 g of tarragon, chopped cloves of garlic in the amount of 3-4 pieces, a little bitter red pepper. In this case, one part must be placed on the bottom of the pan, and the second - already on top of the cucumbers.

Sort out the vegetables - discard the overripe ones (they can be used in other types of preservation), then rinse, place them vertically in a saucepan.

To prepare brine, dissolve salt in water (take 50 g for 1 liter), boil for a couple of minutes, pour into a saucepan and cover with clean gauze on top. Let this container stand in the room for 3-4 days. Then pour the brine into another bowl, wash the pickles thoroughly with boiled warm water and place them vertically in clean jars with fresh garlic and dill already added. The brine that you drained earlier, you will need to boil and remove the foam. Pour this brine into jars, cover with a previously boiled lid and place in a bowl filled with water at a temperature of 60 degrees. In it, sterilize three-liter bottles for 25 minutes, and liter bottles - 15. After that, seal the vessels, turn the bottom upside down and leave in this position until they cool completely. Do not worry if the brine is not clear at first, the haze will settle over time.

Prepare and.

Wash 1.5-2 kg of cucumber fruits that are approximately the same size. Wash very thoroughly. Peel 3-4 garlic teeth and cut into slices. Wash the herbs thoroughly - a couple of dill umbrellas, a sprig of cherry leaves and two horseradish leaves.

Place the lids in a saucepan, cover with water and boil, "cook" over medium heat for 3-4 minutes.

To prepare the filling, dissolve 50 g of salt in a liter of cold water (about 1-1.3 liters of filling will take for a three-liter bottle). Place the vegetables in jars and layer them with spices, adding also 3-4 lavrushkas and 5 peppers.

Pour hot filling into the bottles, cover with tin can lids, but do not roll up, but simply place in the fermentation room (it will take about a week or a little more). At the end of this period, fill in an additional amount of the fill and seal using a seaming machine. This recipe is simply adored by the hostess because the quality of the finished product is unusually high and even at room temperature it is stored perfectly.

Learn and - this vegetable also makes delicious snacks.