- Cucumbers - 1,5 Kilogram
- Leaves of black currant - 3-5 pieces
- Horseradish sheet - 1 piece
- Dill - 1 Piece (sprig)
- Garlic - 3 Teeth
- Bay Leaf - 1 piece
- Peppercorns - 3-5 pieces
- Carnation - 2 pieces
- Burnt Pepper - 1 Piece
- Vinegar 9% - 30 Grams
- Salt - 1 st. spoon (without slide)
- Sugar - 2 Art. spoons
Once again, I draw your attention to the fact that the ingredients indicate seasonings based on 1 liter of brine. Therefore, before starting canning, estimate how many liters of brine you will need. Cucumbers cut the ends from both sides, rinse them well and soak them in cold water for a long time. Wash the banks thoroughly, beat them with boiling water, and boil the lids. On the banks decompose the right amount of crushed seasoning. Next, tightly lay the cucumber. Cut the tomatoes and add a couple of things in the jars to the cucumbers. Cucumbers pour boiling water and close the lid. Leave to stand for 30 minutes. Next, drain the water from the cucumbers and tomatoes into a saucepan. In the water, add salt, sugar and boil. Pour vinegar into the jar. Boiling brine pour on the banks, so that it overflows the edges. To roll. Turn over the cans, cover with a warm blanket and let it stand for 24 hours. Therefore, clean in a dry place.
Servings: 7-9