Description
My mother in law is famous for its excellent soup, the secret ingredient - pickle company pickles, and the pickles are crunchy and very tasty. And most important to me is stored obscenely long and don't require tedious labor. Love to share the recipe, based on one 3-liter jar of cucumbers.
Ingredients
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Cucumber
2 kg
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Salt
2 Tbsp
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Sugar
1 Tbsp
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Black pepper
5 piece
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Bay leaf
2 piece
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Sheet cherry
3 piece
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Leaf currant
2 piece
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Sheet raspberry
2 piece
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Horseradish
1 piece
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Dill
3 piece
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Garlic
3 tooth
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The sheet of wood
2 piece
Cooking
Calibrate the cucumbers and cover with water for 2-4 hours
Sterilize the jars, I just seem to be circling them in the microwave with a little water for 5-7 minutes. Cucumbers crop. Spread on the bottom of the jar: Bay leaf, peppercorns, leaves of cherry, currant, raspberry, oak, folded sheet of horseradish, garlic cloves. Put cucumbers over a barrel, add salt, sugar, dill umbrellas and under the neck, fill the flowing clean water. Leave for a day.
In a saucepan gently drained from the cucumber water, add a little boiling water, bring to a boil. Pour back into the cans to the top (banks convenient to put in a deep Cup) and seal them immediately. Delicious mood!
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