Homemade pickled cucumbers crispy in jars for winter

Step-by-step cooking

1. Step 1:

   

   We prepare all the products specified in the composition, as well as cans, lids and a sealing machine. Pickle cucumbers for pickling of medium size, it is better that they are all about the same. I have cucumbers from my own garden. I always plant more so that I can eat fresh and have enough for conservation. Next, I want to share with you a recipe I have tested, in which I describe in detail how to preserve homemade pickled cucumbers crispy in jars for the winter.

2. Step 2:

   

   Carefully wash the cucumbers and cut off the tips.

3. Step 3:

   

   Prepare spices in parallel.

5. Step 4:

   

   The jars are thoroughly washed and spread on the bottom green horseradish leaves, currant leaf, cherry twigs with leaves, as well as garlic with dill. Greens can be pre-chopped: cut with a knife or tear with your hands.

6. Step 5:

   

   Spread a layer of cucumbers on top. Cucumbers are laid out standing, like "soldiers", one next to the other. So more of them are placed in the jar, and no voids are formed in the dishes. On the bottom row of "soldiers" we put the greens and garlic again, the next row of "soldiers" and again the greens with garlic. The beauty has been restored in the jar, and now we are preparing the brine.

7. Step 6:

   

   For one three-liter jar, take three tablespoons of salt, dissolve them in water and pour them into the jar. We tie the jar with gauze and leave it to ferment for three days. After three days, drain the brine from the jar into a saucepan, boil it for 15 minutes and pour cucumbers hot. The next day, we repeat the boiling and roll up the jar. Wrap the hot cans and leave them until they cool down completely. Cold cans are sent for long-term storage in the basement.