Pickled Cucumbers - Crunchy and Sweet

Cucumbers carefully wash. If the harvest of vegetables is collected on the eve of cooking or when it is not known at all, soak the vegetables in cold water for 5-6 hours so that no voids form inside the cucumbers.

Liter jar my with soda in warm water, rinsed with boiling water. Currant leaves, cherries and dill umbrellas are thrown into boiling water for a few seconds, put on the bottom of the jar, add two crushed garlic cloves.

For pickling, in principle, any cucumbers are suitable. Small pickled whole, those that are larger, it is better to cut, by the way, chopped vegetables in the jar is more. So, fill the jar with vegetables to the very shoulders, shake to fit more.

Bring filtered water to a boil, pour it into a jar, immediately pour it into a saucepan, and pour a new portion of boiling water into a jar. Cover the vegetables with a lid and prepare the pot.

Cut into chili pod rings, pour sugar and salt, throw black pepper, coriander, mustard seeds and caraway seeds into the water. Spices need to add about 1/3 tsp. Next, put a leaf of currant, bring the fill to a boil, boil for 3 minutes.

Drain the water from the vegetables, immediately pour the apple cider vinegar straight into the jar.

Pour boiling pour.

Cover with a lid, pasteurized at a temperature of 80 degrees Celsius for 10 minutes. Turning down the neck, after cooling down, remove to a dry, dark place for storage.