The crunchiest pickles at home. asmr

Description:

Crispy pickles: Fresh cucumbers - 2-3 kg (the amount can be any, the main thing here is brine) Dill umbrellas - 2-3 pieces per layer Cherry leaves - 5-6pcs Currant leaves - 5-6pcs Horseradish leaves - 2-3 pieces Garlic, fresh hot pepper. To taste, you can add oak or linden leaves, dill, black and allspice, cloves. Brine (proportions per 1 liter): Cold water - 1 liter (ideally spring water. Boiled or from the tap is not suitable) Salt - 2 tbsp.l Sugar - 0.5 tbsp.l Cucumbers are washed well and soaked in cold water for 3-5 hours. The container for salting is well washed. Put clean horseradish leaves, garlic, hot pepper, and dill umbrellas on the bottom. Generally, according to the classics, the edges of cucumbers are not cut off, but I did it to speed up the process. And so) tightly stack the first layer of cucumbers, then again put horseradish leaves, cherries, currants, garlic and pepper. Alternate the layers until the cucumbers run out or the space in the container runs out. We prepare the brine. Stir salt and sugar in water and pour our cucumbers so that the brine completely covers them. We set the oppression on top and leave it in a warm place for 3-4 days. Well, here's the most interesting thing) In 3-4 days you will get delicious lightly salted cucumbers that you can already eat, but this is not enough for us) We remove the container in which the cucumbers were salted (for convenience, you can pack them in jars) in the refrigerator for 3-4 weeks for full readiness) After 3-4 weeks, we will have delicious, crispy, savory cucumbers. They can be eaten like this, or they can be used for salads, vinaigrette, pickle, pickle and other things) Attention! Cucumbers should be taken out of the container only with clean appliances! (Preferably wooden ones). Store only in the refrigerator! ⚠️ Have a nice day! The recipes for snacks on the board are in my profile) (except for lard, the recipe will be later)