INGREDIENTS

• salt 2 tbsp.;
• sugar 2 tbsp.;
• vinegar essence 2 tsp.;
• spices 1 g.;
• cucumbers 2 kg.

METHOD

1. Wash the cucumbers, cut off the tips by 1-2 mm. Soak for 3-4 hours, and preferably overnight, in cold water.
2. At the bottom of sterilized jars, lay cherry leaves, currants (2 leaves each), a sprig of dill with an umbrella and spices for canning in a small handful: black peppercorns, coriander and mustard, etc.
3. Fill jars with cucumbers and pour boiling water for 2 minutes. (per liter jar), 5 min. (per 3 liter jar).
4. Pour water from cans into a saucepan, add salt, sugar, boil and add acetic acid.
5. Pour brine over cucumbers, roll up with sterilized lids and turn over.