These are the same cucumbers that fly away like a bullet under something high-degree. Be sure to cook with a stock and in small jars so that you can open it and eat it fresh at a time.
Cooking time 50 minutes
Ground cucumbers 1.5 g
Mustard with seeds 10 g
Allspice peas 5-7 pcs
Carnation stars 2 pcs
Bay leaf 3-4 pcs
Salt (for 1 liter of marinade) 2 tbsp. l.
Sugar (for 1 liter of marinade) 2 tbsp. l.
Wash and dry the cucumbers well.
Put spices in clean jars.
Lay cucumbers on top. Pour boiling water over and leave for 15 minutes. Drain the water into a saucepan, add sugar and salt. Add vinegar to the boiling marinade, 1 tbsp each. spoon per liter. And pour into jars, cover with lids.
Sterilize for 5 minutes after boiling.
Close the lids and let cool under the covers. Put in the cold.