You will need
    • Spicy pickles:
    • 5 kg of cucumbers;
    • 100-150 g fresh dill;
    • 10 g of horseradish root;
    • 10-15 grams of mustard seeds;
    • 10 g of greenery of tarragon;
    • head garlic;
    • 2-3 g black pepper ground;
    • 4 liters of water;
    • 700 g of vinegar;
    • 150-200 grams of salt;
    • 150-250 grams of sugar.
    • Salad cucumbers:
    • 5 kg of cucumbers;
    • 200 g onion;
    • 7-8 g of fennel seeds;
    • 3 liters of water;
    • 1 l of table vinegar;
    • 50-70 grams of salt;
    • 300-400 g of sugar;
    • 10 peas of black pepper.
    • Pickled gherkins:
    • 5 kg gherkins;
    • 5 medium carrots;
    • 20-25 small onions;
    • 2 heads of garlic;
    • 5 liters of water;
    • 250 g of vinegar;
    • 400 grams of salt;
    • 10-15 peas black pepper;
    • 10 Bay leaves.
Spicy pickled cucumbersCucumbers of medium size and wash thoroughly, cut off the ends. Banks sterilize for 10 to 15 minutes. On the bottom put half of the roughly chopped dill and tarragon, horseradish, garlic, mustard and pepper. Vertically place the cucumbers, and on top of them put the remaining half of the dill and tarragon. Prepare the marinade: in boiling water add salt and sugar, simmer 10-15 minutes, and then add the vinegar. Pour the marinade in jars and pasteurize at 90°C. If you used a small can, enough for 20 minutes. If three-liter jars – half hour. For a twist use lacquered lid, as the vinegar can react with the iron. Make sure that rolled banks put the bottle down and carefully wrapped. Through the day put them in a dark place.
Salad cucumbersCucumbers wash, clean and cut into thick slices 1 cm Sprinkle with the salt, fennel seeds, chopped onions and pepper, mix well and put into sterilized jars. Then pour the marinade, which is prepared as described above. Banks pasteurize at 85°C for 10-15 minutes.
Comesomatidae pickled cucumbers with a length of up to 7 cm, wash them for a couple of seconds dip in boiling water, drain it, and then immediately put under cold. Prick each cucumber with a toothpick in several places, lay in an enamel bowl, RUB with salt and press down with something heavy. Put for 12 hours in a cool place. Carrots cut into slices, onion peel and lower them into boiling water for a few minutes. At the bottom of the sterilized jars, place a few cloves of garlic and then vertically place the gherkins, layers, adding carrots, onions and Bay leaf. Pour in marinade and pasteurize as described in the first recipe.