Pickles, preserved with vinegar, mustard, tarragon and pepper

1 kg pickles

30 g fresh dill / 10 g of dried fennel seeds or cumin

5 g mustard seeds

5 g greenery tarragon

5 g horseradish

1 g black pepper

1 g hot red pepper

1/2 g allspice

2 cloves garlic

Marinade for 1 liter of brine from pickled cucumbers:

60 ml vinegar

For canning cucumbers for this recipe should make a firm pickles, rinse them thoroughly.

Put cucumbers in jars, shifting and sprinkling dill, horseradish, garlic, pepper and tarragon.

The remaining brine from pickled cucumbers drain, then put on fire and bring to a boil.

Pour into a boiling brine and fragrant black pepper, pour the vinegar, add the mustard, immediately pour cucumbers in jars.

Next, pickles, preserved with vinegar, mustard, tarragon and pepper should be sterilized at a temperature of 90 degrees: 1 liter jars - 15 minutes, 0.5 liter - 10 minutes.