Pickles, bell pepper

10 kg cucumbers

3 kg pepper

300 g dill

60 g cherry leaves

60 g oak leaves

60 g garlic

10-15 g red pepper

5 g mint leaves

For the filling:

10 l water

750-800 g salt

Wash the pepper and cucumber, remove the seeds of the peppers, put them in jars.

To speed up the fermentation, cucumbers need before canning pour over boiling water.

Drain the brine from the jar after 3 days in enamel container, boil 5 minutes, then pour over the pickles, bell pepper and roll up the banks.