Recipe for the most delicious, fragrant and crispy cucumbers for the winter

Every season, housewives want to cook something new and tasty for the winter.
The cucumbers received according to this recipe have not left anyone indifferent. They praise everyone who did not try.

However, try yourself!

RECIPE:

We measured on a 3 liter jar:

we take even cucumbers, you can small, such as cornshons - 2.5 kg;
bay leaves-3-4 pcs;
salt stone (large grinding) - 1 tbsp. l;
dill seed-half a dining spoon
dill umbrellas-2-3 pcs
1 small root and 1 sheet of horseradish
coriander in seeds - to taste
sharp pepper - 1/2 pod
garlic-4-5 cloves
1 \\ 6 packs of spices for salting cucumbers

Preparation

Wash the banks thoroughly (no need to sterilize).
On the bottom of the jar, lay 1 umbrella dill, horseradish sheet and put cut garlic.
To soak cucumbers for 2 hours in cold water. Then wash and lay out thoroughly in jars.
Pour into a jar with cucumbers clean drinking water for measuring the volume of water per 1 jar.
Drain the water from the can to the pan, throw a bay leaf, coriander, 1 tbsp. a spoonful of salt and heat this brine to 70 degrees.
In the jar on top of cucumbers, report the seeds of dill, acute pepper, horseradish root and 1 \\ 6 packs of spices for salting of cucumbers.
Pour the brine heated to 70 degrees into the jar to the top, cover with a clean metal lid on top and leave to wander for 72 hours.
It is better to put the jar in a plate so that the brine flows out of it when fermented.
After starting up for 72 hours, drain the brine from the can to the pan, add another 1 tablespoon of salt without a top and boil.
Pour the jar with a boiling brine and roll up.
Store in the cellar
Or keep in the refrigerator for a month until the fermentation stops and after this twisting period is well stored in the apartment at the usual temperature.