Happy owners of cellars can pickle cucumbers in barrels, but there is an excellent recipe for apartment residents who do not have enough space. Five or six liter plastic bottles are the ideal solution. The main secret is to use a large amount of salt, which preserves the taste and aroma of vegetables.

The advantages of this method include the availability of containers and ease of transportation. No more worrying about broken jars!

Preparing cucumbers :

Rinse the cucumbers well and soak them in cold water for 3-4 hours.

For brine, mix 1 kg of salt with 10 liters of cold water until the salt is completely dissolved.

Bottle filling :

Wash plastic bottles.

Place finely chopped garlic, pepper and spices at the bottom of each bottle. Place leaves on top to prevent small pieces from spilling out when draining the brine.

Then arrange the cucumbers, placing them with cherry or currant leaves. A five-liter bottle will hold about 3 kg of cucumbers.

Fill the bottle with brine up to the neck.

Fermentation :

Cover the bottle with a lid, but do not screw it on, and place it on a tray, as the brine may leak out.

Leave the cucumbers to ferment for 5 days away from direct sunlight.

Washing and final pouring :

After five days, drain the brine and rinse the cucumbers thoroughly in the bottle, removing the white coating. The cucumbers have already absorbed enough salt, so they will keep well.

Fill the cucumbers with cold water up to the neck of the bottle and tighten the cap.

Final preparation :

Keep an eye on the cucumbers for the next five days. If the bottle begins to swell, open the cap slightly and release excess gas.

The cucumbers will be ready in two months. Store them in a cool place where they will last all winter.

The result will pleasantly surprise you – delicious, crispy cucumbers will delight you and your loved ones!