The recipe is simple to memorize. Those were beautiful cucumbers. Cut the fruit butts and soak in water for at least 2-3 hours. While soaking filled the void, and our pickles turn out crispy.

Soaked the cucumbers and spices wash well and put in a container. Here starts the trick. Take faceted glass (250) grams and begin to measure out the liquid. Need as much liquid to cover the vegetables.

The recipe makes one drink: - 1 tsp salt - 1 tsp sugar - 1 tsp vinegar. The liquid is drained into a saucepan and add sugar and salt to number of glasses. Boil brine and pour hot vegetables, add the vinegar (believe me, it is not felt), cover with a plate and put the cargo. If the cucumbers are small, then after cooling they already have. Cooled cucumbers put into the fridge. Now, why add vinegar: the cucumbers are salted, even if you stand for a month in the fridge and not spoil. Very simple to remember the recipe. I tried many variants, but this was more than acceptable!!

Bon appetit! I hope you will find useful.