Delicious canned cucumbers for the winter - the recipe will tell you how to fill cucumbers three times.

How to preserve cucumbers using the triple pouring method.

To begin, select young, firm cucumbers. So that the fruits do not lose their main charm - crunch. Take care of them as soon as you bring them from the market or remove them from the garden. Wash them carefully.

Place parsley, dill, horseradish and black currant leaves in a clean three-liter jar. For a 3-liter jar: 10-15 g of various herbs, 10 g of horseradish and 4 cloves of garlic.

Then, turn for the cucumbers - fill the jars with them.

Cover the top with an “umbrella” of mature dill and some of the other herbs specified in the recipe.

Pour boiling water into the jar, cover it with a hot, boiled lid. After 3 minutes, pour the water into the bowl and refill the jar with boiling water. Drain again.

And finally, throw the garlic cloves and horseradish root into the jar with the cucumbers, pour the hot marinade with vinegar over everything.

Preparing the marinade for cucumbers can be done using the first drained water.To do this, to 1 liter of water you need to add 35 g of sugar, 90 g of salt and after boiling - 100-150 g of table vinegar.

Roll up the jar and turn it over to cool.

This is how we can reliably and simply preserve cucumbers for the winter. Jars of crispy, moderately spicy, fragrant cucumbers are perfectly stored in the room and do not “explode”. These canned cucumbers will give a head start to their counterparts prepared in a different way. In winter, if you serve them with hot potatoes, you will receive a lot of compliments from your loved ones. They are good in pickle sauce and in meat stew.