Pickled cucumbers. Basic recipe

According to this recipe, you can pickle cucumbers, tomatoes, peppers, assorted – everything comes out delicious. The process itself is not time-consuming, banks do not explode. The basic recipe is easily changed and supplemented for every taste – sweet marinade, more or less vinegar, any spices to taste.
We lay out the vegetables in jars – greens and spices at the bottom, vegetables on top. Boil water with salt and sugar. Pour jars with vegetables with boiling solution and cover each sterilized lid. Let stand for about 15 minutes, drain the solution. Vegetables in jars will decrease in full. Shake each jar, add vegetables to fill the jar. To do this, we assume a reserve bank – from which we supplement others.
Boil the drained solution again, add vinegar before boiling. Fill the jars with the marinade again, twist the lids, turn the jars over and wrap them. They are cooled (sterilized) for about 12 hours.

COMPOSITION:

Water – 1 liter;
Sugar – 75 g (3 tablespoons);
Salt – 60 g (2 tablespoons);
Vinegar 9% – 90 g;
Dill umbrellas;
Horseradish leaf (black currant);
Cherry leaves;
Garlic cloves;
Black pepper;
Mustard grains (cumin)