You will need
  • - 500 g cucumbers;
  • - 500 ml mineral sparkling water;
  • - half bunch of fresh dill;
  • - 5 cloves of garlic;
  • - 1 tablespoon coarse salt;
  • - 5 pieces of allspice;
  • - 3 Bud cloves;
  • - 1 Bay leaf;
  • - a piece of bitter pepper.
Wash the cucumbers, soak 4 hours in cold water. Tails cut off do not need, during this time, change the water 3 times.
Rinse the dill, dry it on a paper towel, cut. Clean the cloves of garlic, coarsely chop, hot pepper grind. Lay on the bottom of the jar half of the dill, spices, top off with cucumber, and top with remaining dill and spices. If you plan to pickle the cucumbers in the jar it is advisable to add cherry leaves, black currant, mint, and horseradish root.
Pour the cucumbers much sparkling mineral water, cover the jar with a cloth, leave for a day at room temperature (that is, if it's hot out, so leave for 3-4 days). Then put the lid on, store in the refrigerator. During this time the brine should become very fragrant and the color of cucumbers in olive.
Ready salted cucumbers with mineral water can be served with boiled potatoes, still good to file them with ice cream bacon, homemade bread, boiled eggs. Succeed to the extent they are salty, flavorful, crunchy. Store in a jar in the refrigerator for weeks, then they start to deteriorate, becoming slippery.