Cucumbers, canned in steep brine

On the Bank 3l:

2 l water

1 glass salt

2 garlic cloves

1 tsp. vinegar 70%

cucumbers

the root and leaves of horseradish

the leaves of cherry and black currant

Cucumbers, rinse well, place them together with the chopped garlic and herbs in neocaledonica capacity.

Add cooled boiled water 1 Cup salt (iodized cannot be used), stir, pour brine cucumbers so they are completely covered, leave on for 3 days.

Then canning cucumbers is done as follows: wash the cucumbers under running water, put in sterilized jars without herbs and garlic, pour fresh boiling water, drain, then pour hot boiled water, add 1 teaspoon of vinegar, roll the jar lid.

Wrap the jar and leave to cool. This recipe canning cucumbers suitable for their subsequent storage at room temperature. If pickled cucumbers will be stored in the cold, then fill to do a single.