Salted cucumbers for winter
Salted cucumbers, I really, really love. I do not like that. I love them madly, and I do every time new, when the previous batch strives to end. That's just this season, ground, not greenhouse cucumbers, oh, how short-lived. And about "Overseas green vegetables, incomprehensible and tasteless," and he does not want.
So when I came across a recipe how to prepare salted cucumbers for the winter, I did not hesitate, I went to the kitchen. And that's what I came out of it, I'll try to tell you now.
So, do salted cucumbers. Sort practically irrelevant, as well as dimensions. Perfect choice - "that in the mouth themselves ask," and the rest - decide for yourself. But be sure - solid and tight, otherwise you may not acieve winter and explode. To make a six-liter jars, we need three kilograms of vegetables.
richly dill, horseradish leaves and cherries for pickling (although here - a matter of taste, can add nothing)
In this form, at room temperature, they must stand, leaven for two days.
Two days passed quickly. Put again boil three liters of water, and in the meantime merge with cucumber pickle (it we do not need, his job he has done)
fill, had time to boil ordinary water and sealed all it covers.
That's all wisdom, salted cucumbers in the winter ready. As such, they should stand for at least two ... three months, and can be stored at normal room temperature.
It remains to add only one thing: Enjoy your meal.