- Fresh cucumbers 2 kg
- Dill with umbrellas 20 grams
- 2 cloves of garlic
- Black peppercorns with peas to taste
- Water 1 liter
- Salt 2 tbsp. spoons
- Any greens to your taste (you can also take horseradish, mint, bay leaf, currant leaves, tarragon, cherry leaves, oak leaves). I put on a three-liter jar two leaves of oak, cherry and currant and a sprig of tarragon. taste
- Main Ingredients
- Serving 12 Servings
3 liter glass jars, lids for seaming, large bowl, seaming machine.
Cooking:Freshly picked cucumbers 9-14 cm long, green in color, with dense pulp and underdeveloped seeds are best suited for salting. Before salting, they are soaked in cold water for 4-6 hours and washed in running water. At the bottom of a jar or other container, put a third of the prepared greens, fill half with cucumbers, then greens, cucumbers and again greens. Pour the cooled boiled salt solution, cover with gauze and incubate for 3 days at a temperature of 20-25 degrees.
After 3 days, drain the brine from the cucumbers, boil, pour the cucumbers with boiling brine and roll the jar.
Your pickles in jars are ready!