Cucumber circles with red currants

At the bottom of a cleanly washed jar we put currant leaves (black or red) and an umbrella of dill. The jar is clean enough to rinse and rinse with boiling water, put the leaves and dill in boiling water for half a minute before use.

Garlic teeth cleaned from the husk, cut into plates, put 2-3 sliced ​​cloves in each jar.

Soak cucumbers in cold water for a couple of hours. Then carefully wash the vegetables, cut into thick circles. Fill the jars with chopped vegetables on the shoulders.

Cooking marinade fill. Pour filtered or spring water into a stewpan, add salt and sugar, put a few bay leaves, coriander, peppercorns and mustard seeds. Bring the pot to the boil, boil for 4 minutes, pour 9% vinegar.

In each jar of cucumbers put a few cleanly washed sprigs of red currant, then pour boiling water. Leave on for 5 minutes, then drain and pour the marinade.

Banks close the lids. Put a piece of cloth on the bottom of a deep pan, put a jar, pour hot water (temperature is about 50 degrees). Over moderate heat bring the water temperature to 85 degrees. We pasteurize preparations of 12 minutes (banks on 500 ml) 18 minutes (1 liter).

To keep the cucumbers crisp, the billet must be properly cooled. Remove the pot with a jar from the stove, put in the sink. Gradually pour in cold water when the blanks cool, remove them from the pan.

We remove the banks in a dry, dark and cool place. The cucumbers will be ready in about a month.