Pickled cucumbers with garlic for winter

For cooking, you need to choose cucumbers of small size, approximately the same size. Vegetables should be freshly picked. If cucumbers have been collected for a long time, they look withered, the place of attachment of the peduncle is dried up. Such vegetables should not be taken. Preference is given to fresh crunchy fruits. Harvesting from fresh cucumbers will be much more appetizing.

Cucumbers are soaked in water before cooking. This is necessary in order to restore the water balance in them. Everything is individual here: if the cucumbers were plucked a day ago, you need to leave them in the water for 2-3 hours, and if they were plucked a couple of hours ago, half an hour is enough.

1. The selected cucumbers are washed under running water. Then we put them in a bowl, pour cold water. The water should completely cover the fruits. Since we use fresh cucumbers, we leave them in water for half an hour.

2. Peel the garlic from the husk. If the teeth are large, you can cut them into a couple of parts. We leave the small teeth intact. Umbrellas of dill are washed under running water.

3. Banks are thoroughly washed. It is better to wash them with baking soda without resorting to the use of detergents. Often, the chemical compositions of such products cannot be completely washed off the dishes.

4. Then we sterilize the jars. It can be sterilized over steam, in a microwave oven or in an oven. Here you can choose any convenient method.

5. The covers also need to be sterilized. To do this, it is enough to put them in a saucepan or bowl and pour boiling water over them. So hold for 1-2 minutes, remove.

6. At the bottom of the jars we spread umbrellas of dill, garlic, pepper, mustard seeds. Then we fill them with cucumbers.

7. Pour the water into a saucepan, send it to the fire. As soon as it boils, pour the cucumbers. Pour generously, even if it spills a little over the top. Cover the jars with lids, leave for 20 minutes.

8. After the specified time, we drain the water into a saucepan and boil it again. It is very convenient to drain using a plastic lid with holes. Pour boiling water over the cucumbers again, leave for 20 minutes.

9. Drain the water again, this time add sugar and salt to it. Boil it. When the sugar and salt crystals are completely dissolved, pour vinegar, mix.

10. Fill the cucumbers with marinade, roll up hermetically. We turn the blanks upside down, wrap them in a blanket. We leave it for a day until it cools down completely.

Then we transfer the blanks to a permanent storage place in the cellar. If desired, a small amount can be left for trial. Such cans are not rolled up, stored in the refrigerator.

Have a pleasant tasting!