Cucumbers that we find in the store and which we can prepare at home. Tasty, crunchy, suitable for sandwiches and salads.


12 jars of 0.5 liters

  • 2 kg of small cucumbers
  • 3 liters of water
  • 500ml vinegar 10%
  • 6 tablespoons of sugar
  • 2 tablespoons of salt
  • 6 cloves of garlic
  • 12 bay leaves
  • sprigs of dill
  • 6 tablespoons of white mustard
  • a piece of horseradish (I use previously dug and dried on a plate)
  • black pepper grains
  • allspice grains
  • carrot
  • onion

Wash the cucumbers thoroughly. Put the dill and horseradish on the bottom of the jars, and then put the cucumbers in jars – half a liter or one liter (there should be 12 or 6 jars, respectively).

Put a bay leaf, half a clove of garlic, 2 slices of carrot, a slice of onion, 1/2 tablespoon of mustard seeds, a few peppercorns and allspice into each jar.

Boil the brine ingredients: water, vinegar, sugar and salt. Cool. Then pour it over the cucumbers and twist well.

Pasteurize for 5 minutes counting the time from boiling water in the pot.

Then use it all winter.

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