Cucumber spicy

You will need 3 liters of water:

- 15 tablespoons of sugar;

- 5 tablespoons of salt;

- 400 g of vinegar;

- spices to taste: garlic, horseradish, dill, cinnamon, black pepper - peas, cloves, coriander.


Prepare containers for canning: wash and sterilize it over steam, iron cover "cook" in boiling water for 3-5 minutes.

Cucumbers put in jars, layering them with garlic, dill and horseradish (the roots), fill it 2 times with boiling water for 3-5 minutes, the third time, pour the prepared brine and roll covers.

Preparation of brine: in water, add all the spices, bring to the boil, after boil, immediately turn off and pour into banks.

Cucumbers "mother"

For jar volume 3 liter you will need:

- 2 tablespoons of salt;

- 2 tablespoons of sugar;

- 50 g vinegar 9%;

- 2 tablets of aspirin;

- spices: dill, horseradish (sliced thin strips), garlic, allspice and black polka dots.

On the bottom of the jar place the herbs, then cucumbers, soaked 1-2 hours in cold water, from spices.

Pour the vegetables with boiling water for 15-20 minutes, then drain the water into a separate pot, add salt and sugar. Once the brine boils, add the aspirin and vinegar, boil it for another 2-3 minutes. Ready pour brine cucumbers and tightly roll up the banks.