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Canned cucumbers
1 serving
for canning, take dense young cucumbers, wash, sort by size, soak in water for 5-8 hours. After soaking, put in jars, put in each jar in the desired proportion of spice and pour hot brine: on a bucket of water 300-400 g of salt and 100 g of acetic acid. set and sterilize filled jars in boiling water: liter jars for 5 minutes, three liter jars for 10 minutes. Then cool the jars
for canning, take dense young cucumbers, wash, sort by size, soak in water for 5-8 hours. After soaking, put in jars, put in each jar in the desired proportion of spice and pour hot brine: on a bucket of water 300-400 g of salt and 100 g of acetic acid. set and sterilize filled jars in boiling water: liter jars for 5 minutes, three liter jars for 10 minutes. Then cool the jars
cucumbers - 880 g, dill - 15 g, horseradish - 2 g, parsley greens - 10 g, bay leaves - 6 pcs., garlic - 1 wedge, water - 300-400 g, salt - 100 g, vinegar - 100 g
