Homemade Pickles That Keep For A Long Time

• 15 Mini-cucumbers
• 5 Or ordinary cucumbers
• 350 ml Wine vinegar
• 3 tsp Sugar
• 3 to 4 leaves Bay leaf
• 8 Black peppercorns
• 2 Red chili pepper

1. Put the ingredients in a pot and bring to a boil.
2. Let cool.
3. Rub the cucumbers with salt on a cutting board.
4. Wipe off any moisture with a paper towel and put the cucumbers in a jar.
5. Pour the liquid from Step 1 into the jar, seal, and store in the refrigerator.
6. That's it!
7. The cucumbers rise to the surface, so cover with plastic wrap to keep them from being exposed to air.
8. Ready to eat in 2-3 days.
9. The container in the photo is a WECK 750 ml.
10. Use mini-cucumbers 11-15 cm long.
11. Cut ordinary cucumbers in half.
12. Pack them in so there are no gaps.
13. For pickles that you plan to eat soon,make them the same way, using half water and half vinegar.
14. They will keep for more than 2 weeks.
15. Try using cauliflower, carrots or celery, too!

cucumbers, ordinary cucumbers, vinegar, sugar, bay leaf, red chili pepper

Taken from cookpad.com/us/recipes/145382-homemade-pickles-that-keep-for-a-long-time (may not work)