You will need
  • - 2-3 kg of fresh cucumbers;
  • a few umbrellas of dill;
  • - the leaves of horseradish;
  • - a few sprigs of tarragon and black currant;
  • - black pepper;
  • - garlic;
  • - rock salt;
  • - vinegar;
  • several 3-liter jars and lids for closing.
Before you start pickling cucumbers and make them crunchy, tasty and healthy, it is important to properly prepare the vegetables. Collect about 2-3 pounds fresh cucumbers small size (as a rule, the thinner, the more succulent will be the crunch). Rinse them under cold water from the tap, then fill the basin with water, place the vegetables and soak for 4-6 hours. Then re-rinse them, trim the ends on both sides and put to dry on a clean cloth.
Prepare the appropriate number of three-liter jars, rinse them with water with soap or soda and sterilize in the oven for 10 minutes. Allow the glass container to cool, then tilt, putting on a clean towel. Proceed to the preparation of the brine (in separate containers). Each of the cans will need 2 liters of liquid and 4 tablespoons of salt and 2 tablespoons vinegar (cucumbers marinated better and become crispy). Boil for 3-5 minutes, then let cool.
Place each of the cans (still empty) under one umbrella of dill and a sprig of tarragon, 3-5 cloves of garlic and 3-4 leaves of black currant. Add a half-sheet of horseradish and a few young leaves of cherry. Start to lay the cucumbers in banks so that they were upright and tightly pressed against each other. From the top at a slight incline put the second row of cucumbers and cover it with a handful of diced garlic, extra umbrella of dill and a sprig of tarragon. Make the last row, adding extra dill and sheet hell. Pour the cooled brine (if you just pour hot, it will have no salt, and salted cucumbers). Cover the jars and leave to digested for 2 days at room temperature.
Pour the remaining brine into a clean pan and re-boil for 3-5 minutes. Cucumbers without removing it from the cans, rinse with water, removing the white patches. Pour hot brine to the banks, add one fresh umbrella dill, a few peas black pepper and roll up (cover you need to pre-boil 15 minutes). Flip the banks and put to cool on a towel. Cooled containers should be store in a cool time. Now you know how to pickle cucumbers so they were crispy.