Sterilized pickled cucumbers with garlic

On Bank 3 l:

2 kg cucumbers

30-40 g dill

6 cloves garlic

Brine, in 1 liter of water:

50-60 g salt

For fermented for this recipe it is better to take fresh-picked cucumbers about 9-14 cm long, green with immature seeds and dense pulp.

Rinse the cucumbers in cold water, then soak for 4-6 hours in cold water.

Put cucumbers in jars, shifting garlic and dill, pour in the brine.

For preparation of brine per 1 liter of water boiled cooled water to take 50-60 grams of salt.

Cover the jars with sterilized lids, leave on for 3-5 days at room temperature should begin lactic acid fermentation.

Drain the cans with brine, boil it for 5 minutes

Cucumbers get and washed with hot boiled water, and then put in jars and pour boiled brine.

Banks cover, sterilize 12-15 minutes at a temperature of 100 degrees.

Further sterilized pickled cucumbers with garlic tightly youprivate caps, topsy-turvy, and thus are left to cool.