How to make pickled cucumbers

For pickling, a delicious pickle you need to take medium-sized with a thin skin of fresh cucumbers that you took on the day of the Ambassador. You can pickle and large cucumbers, but keep in mind, that their Ambassador need more time. Cucumbers should be examined and, discarding damaged or yellowed, rinse thoroughly under cold running water. Cut the ends and pierce the ends with a fork. Then immerse the prepared cucumbers in a bowl of cold water and leave for 3-6 hours.

To prepare the brine, we need the liter mug, which will put a clean (preferably spring) with cold water. Add table salt coarse ground, stirring her spoon in a Cup of water to get it fully dissolved. It is not recommended to use iodized and sea salt. Add a little dry mustard or mustard seeds, sugar and again mix everything.

Put cucumbers in a glass three-liter jar and put them with leaves of horseradish and cherry, add red peppers, peas of fragrant black pepper, halved cloves of garlic, umbrellas dill. The recipe of spices and herbs to desire and taste preferences can be changed (celery leaves, parsley, oak, oregano, mint, tarragon, thyme, Bay leaf, coriander, Basil, red currant berries, horseradish root), but we should not take them more than 6-7 % of the weight of cucumbers.

Fill a pickle jar with cucumbers to the top, close the plastic lid and held at room temperature for 3-4 days. During this time the cucumbers well enough to absorb the brine and flavor of the spices. Then a jar of pickled cucumbers should be placed in the refrigerator. If you want to quickly prepare pickled cucumbers, the water of the brine needs to be hot, and the cucumbers should be cut into slices or slices with a thickness of 1 cm, Pickled cucumbers go well with roasted potatoes.