I prepare 30 to 40 jars for the winter: cucumbers to store in the apartment. You won’t find anything better for salads.

I add 10-15 black peppercorns and a bay leaf to each jar.
I put a saucepan on the stove, pour in water, add salt, sugar, and, bringing to a boil, pour in vinegar.
For a liter of water, I take one tablespoon of salt and two tablespoons of sugar. Once the water has boiled, add 100 ml of 9% vinegar.
I fill the jars with hot marinade.
To sterilize, I place the jars in a saucepan on a cloth, pour warm water, and sterilize: 800-gram jars – 10-12 minutes, 1-liter jars – 15 minutes.
After sterilization, I screw the lids onto the jars, turn them upside down, and let them cool.
Pickled cucumbers according to this recipe are much better than those sold in stores. In winter, they are a perfect accompaniment to bean salads or simply potatoes.
I’m sure that after the first time, you’ll cook them every year, just like me.
If you want to enjoy the taste of aromatic crispy cucumbers in winter, be sure to try this recipe.