CRUNCHIEST Fermented Pickles Cucumbers! (Favorite Method)

A proven and simple recipe! We cook only according to this recipe, VERY TASTY !! Can be stored at room temperature
Fermented (pickled) cucumbers are a traditional appetizer and ingredient for Slavic and German dishes. Used for salads, soups, hodgepodge, is an important ingredient for sandwiches and burgers.
Soak cucumbers in cold water for 2-3 hours before cooking
For one 3L can:
Bay leaf - 2pcs
Horseradish root - 4 rings
Bitter pepper - 3 rings
Rock salt - 3 tablespoons
Garlic - 3 cloves, chopped
Allspice - 5-6 peas
Umbrellas and dill stalks
Cucumbers - how much will fit
Cover with cold clean water
Place a waterproof material under the cans
Cover with lids
Set to wander for 3 days
Drain the brine
Sterilizing the lids
Rinse cucumbers
Remove foam from the brine
Boil for 2 minutes
Pour brine into jars
Close with sterile lids
Turn over and wrap until it cools completely
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