You will need
  • - 100 grams of sugar
  • - 100 grams of vinegar
  • - 80 grams salt
  • - Bay leaf
  • - one sheet of hell
  • two umbrella dill, or just dill
  • - two cloves of garlic
  • - sweet pea
  • - red pepper
Instruction
1
To make crispy canned pickles, we will need the capacity. Better suited for this glass jars. This portion is designed for three-liter jar. But you can close in one-litre and two-litre - just do the calculation on the required capacity.
Then clean banks need to warm up in the oven, boil or sterilize with a special device. Put in a saucepan, pour water, set the jar upside down and boil the water for several minutes. Cover it is necessary to boil.
2
To close crunchy pickles, you need to prepare them. Fill the cucumbers with cold water and leave for a few hours. Greens you need to wash and chop, garlic peel, spices away. All put in a jar. The washed cucumbers are also placed in the jar. Pour the boiling water, cover with a lid and leave to until the water in the pot to cool. Pour water through the special lid to the pot.
3
In a jar with cucumbers pour salt, sugar and vinegar.
After this procedure, follow the two options you prefer. Personally I always use the second. It seems to me that this preserves the flavor of the cucumbers and spices.
1. In a saucepan, add clean water, let it boil, pour into the jar with cucumbers. Close the cover cucumbers with canning machine. Covered with a warm blanket and leave until cool.
2. In a saucepan, add the water drained from the jar with cucumbers and then all the previous version.