Crispy pickled cucumbers are a favorite snack on every table. The recipe will require a minimum of time and effort, and you will enjoy delicious pickled cucumbers all winter.
Cooking time 20 minutes
Greenhouse cucumbers (overgrown or special varieties) 2 kg
Bulgarian pepper 1-2 pieces
Head of garlic
Rinse large and long cucumbers well.
Rinse and dry the dill and pepper umbrellas well.
At the bottom of clean and dry jars, put slices of pepper and two umbrellas of dill.
Cut the cucumbers into slices and place tightly in jars.
Add bay leaves, garlic and allspice peas to each jar.
Pour boiling water over and cover. Let stand for 10-15 minutes.
Drain the water into a saucepan and boil again. Add sugar and salt (at the rate of 2 tablespoons of sugar, 2 tablespoons of salt and 2 tablespoons of 9% table bite per 1 liter of water).
Pour marinade over and cork. Ready-made cucumbers can be eaten after 30 days. Keep it cold.