You will need:
1 tbsp. A spoon with a riding salt is neuralized on 1 liter of water,
mature dill umbrellas
garlic,
Currant leaves, cherry, oak, horseradish,
Fresh small cucumbers.
For the pickling, we select fresh, solid small cucumbers, carefully mine in running water and prepare brine. It is preparing extremely simple: boil the water, dissolve the salt (take the simplest salt of large grinding), cool.
Those who do not wait to quickly taste a low-power cucumber, poured them with boiling brine, but it should not do that, cucumbers lose their crunch and simply soaked with hot water. At the same time, the skin is burning. But in order for them to be spilled correctly, it is necessary to form in brine of lactic acid. If you are in a hurry, cut the tips of the cucumbers on both sides, the brine is quickly soaked them.
On the bottom of the glass cans (or other dishes) to put garlic with clisters (if you like a more garlic spirit, spread the teeth with antennae), greens and cucumbers, pour all this with a prepared brine, cover with a towel, gauze or foil, do not twist the tight lid.
Wait 3 days ... Well, or how much patience is ...
And for those who are in a hurry, there is Quick preparation recipe in the package, without brine:
0.5 kg of cucumbers (small),
1 tablespoon salt,
2-3 cloves of garlic,
dill,
Dry seasoning "for salting cucumbers" (optional).
Place the cucumbers cut into several parts, salt, garlic, dill and seasoning into a strong hermetic polyethylene package. The package should be shaken as the contents to mix evenly, and put in the refrigerator for 6-8 hours.
The next day, cucumbers are ready to eat. If there is no possibility to store in the cold, or you want to get them as quickly as possible, then leave at room temperature, periodically shaking the package. After 6-8 hours, the cucumbers can be served on the table.
Other recipes for our chef look at Facebook page.