Sour pickles for winter in jars without vinegar

Step-by-step cooking

1. Step 1:

   

   Prepare cucumbers. Cucumbers are best to take your own, recently collected. I usually pick cucumbers small, about 3-5 cm long - they are great for snacks. Although I always close several jars with large cucumbers 9-12 cm - I then use them for pickle, as well as for salads and vinaigrettes. If you have purchased cucumbers and you do not know the time of their collection, put them in ice water for a few hours.

2. Step 2:

   

   Prepare the brine. For 1 liter of water, we take 2 tablespoons of salt, for 2 liters, respectively, 4. See how many cucumbers you have and, based on this, prepare the amount of brine. Boil the brine and cool completely to room temperature. I recommend taking stone salt, coarsely ground - it is great for pickles.

3. Step 3:

   

   You can not sterilize the jars, but you need to wash them well. In each jar we put garlic - the amount to your taste. Garlic can not be peeled, but simply cut the garlic head across.

4. Step 4:

   

   Next, I wash all the greens and add them to the jars in turn. First the dill umbrellas. It will give the cucumbers a flavor.

5. Step 5:

   

   Oak leaf. More than one oak leaf per jar is not recommended. Thanks to tannins, cucumbers turn out crispy.

6. Step 6:

   

   Cherry leaf also gives tartness and flavor.

7. Step 7:

   

   And a horseradish leaf - nowhere without it. Horseradish also gives cucumbers a crunch. You may want to add bay leaf, allspice, or chili pepper.

9. Step 8:

   

   Cucumbers are mine. You can cut off the tips, but I don't do that. Tightly put cucumbers in jars.

10. Step 9:

    

    Pour brine at room temperature.

11. Step 10:

    

    Cover with lids and leave for salting for 2-3 days.

12. Step 11:

    

    If you have 22-24 degrees in your room, then 48 hours will be quite enough. Foam will form on the surface of cucumbers - it must be removed. And the brine should become cloudy.

13. Step 12:

    

    Then drain the brine into a separate container and bring to a boil. To avoid a shortage of brine, add a glass of water and 1 tsp of salt to the pan.

14. Step 13:

    

    We leave everything in the banks as it was. Pour boiling brine. Close with boiled lids or roll up. You can also close the nylon lid. Sterilization is not required. Such cucumbers are perfectly stored in room conditions.

15. Step 14:

    

    Bon appetit!