Pickled cucumbers "For a snack"

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

Ingredients

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.

Vinegar 9%

Preparation

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.

Bon appetit!