Pickled cucumbers

These are the very pickled cucumbers with which you will crunch all winter and put in your favorite salads. Yes, cut-off cucumbers keep better and cloudy much less jars.

Cooking time 4 hours


Fresh cucumber 3 kg

Sugar 50 g

Salt 100 g

Garlic clove 5 pcs

Bay leaf 3 pcs

Pink peppercorns 10 pcs

Allspice peas 10 pcs

Water 3 l

Dill umbrellas

Vinegar (9%) 150 ml


Sort the cucumbers and soak in water for 2-3 hours.

Put garlic, bay leaf, pepper on the bottom of clean jars.

Remove the tips from cucumbers and tamp them into jars.

Place the dill inflorescences on top.

Boil water, add salt and sugar. Bring to a boil. Remove from heat, add vinegar.

Pour into jars. Cover with lids. Place the jars in a pot of hot water and sterilize for 10 minutes.

The cucumbers will change color and turn olive. Take out the cans and screw. Wait until it cools completely and put it in the cold.

Bon appetit!