Pickles served with sugar

10 kg cucumbers

15 fruits carrots

6 heads of onions

120 g dill

100-150 g horseradish root

For brine (10 l of water):

500 g sugar

200 g salt

2 l the vinegar

25 corns of allspice and black pepper

10 mustard seeds

9 Laurel leaves

Finely chop the carrot, onion and horseradish, to combine, to mix.

Cucumbers put in jars, sprinkling vegetable mixture.

To prepare the marinade, pour the hot marinade cucumbers.

Next canning is done as follows: jars of pickles sterilized for 40 min (1 l) or 60 min (3 l).