Classic pickles in Russian

10 kg cucumbers

300-350 g dill

60 g leaves horseradish

1 a handful blackcurrants

For the brine 1 liter of water:

60 g salt (coarse)

For pickling this recipe is better to take approximately the same medium-sized cucumbers.

Cucumbers thoroughly rinsed under running water.

At the bottom of the jar to spread the washed leaves of horseradish and dill, top layers put cucumbers, alternating with fresh herbs (dill and horseradish) and currant berries.

Pour into the jars with boiling brine.

Cover the jars with boiled lids for 7-10 days to leave the cucumbers at room temperature for fermentation.

At the end of time if you want to add in banks boiled brine (cold or hot), sealed cork banks covers.

When the foam during fermentation, gently remove it with a clean spoon.

Store classic pickles in Russian it is possible at room temperature.