Pickled cucumbers (my way)

[0.Choosing the phase of the moon for pickling]

since there is no activity in related topics, I will try to formulate the basic principles of my recipe for pickling cucumbers.
0.Choosing the phase of the moon for pickling
I have not yet observed a noticeable effect.
1. Variety of cucumbers.
Light, with pimples.
2. Water for the marinade.
Better spring than after reverse osmosis.
3. Thoroughly rinsing with a new kitchen sponge.
this is important, including for the prevention of botulism.
4. Trimming the ends.
in the process of circumcision, sometimes there is a trace of the beginning of rotting from the inside.
5. Soaking.
In cold water for several hours; the water can be changed every hour.
5. Washing cans with soda.
Good for cleanliness.
6. Sterilization of cans.
I have - to the bottom of the water and - in the microwave for a few minutes.
7. Putting spices on the bottom of clean jars.
I have - in cans with a volume of 1 liter:

• 1 grape leaf (VERY complementary to the flavor!)
• 2 umbrellas of dill,
• half a hundred horseradish,
• 2 large young garlic teeth, halved;
• 4 black peppercorns
• 1 pea - allspice
• 0.5 tsp mustard seeds
• 1-2 bay leaves
• a couple of black currant leaves, raspberries, cherries - it doesn't matter

8. Stacking cucumbers tightly vertically.
top of the jar - can be supplemented with pieces of the largest specimens.
9. Filling all cans with water for the future marinade
followed by draining through the leaky lid into the pan.
10. Boiling water, adding preservatives.
For example - yesterday - by 3.5 kg. smaller-medium cucumbers -
which fit exactly 6 liter cans -

• 2.5 liters of water
• 3.5 tbsp. l. salt (if the salt is fake, there will be very little)
• 5 tbsp. l. Sahara
• after removal from fire - 6 tbsp. l. 9% non-synthetic vinegar (90 ml).

11. Sterilization of tin lids.
12. Filling the jars with hot marinade incompletely,
leave room for air a couple of centimeters - again the prevention of botulism.
13. Placing filled cans in a large saucepan parallel to boiling water
With a stand at the bottom (you can also use a towel). Slow.
14. Sterilization.
10 minutes for 1 liter from the moment the water clearly boils in the pan.
15. Rolling up with lids.
It is advisable to have spare covers and a key, otherwise there were force majeure
16. Turning upside down and wrapping for a day.
Someone says that this worsens the crunch of the future product.
17. Sticking labels on cans.
In my case - year + recipe version: 2018-F - for example
18. Tasting.
With us - after NG, since before that we taste exclusively pickled cucumbers.

PS: the question of the balance of preservatives remains: salt - sugar - vinegar. Probably, both salt and vinegar are "not the same" after all.
and yet - the addition of even a pharmacy oak bark is very beneficial to the taste - 1 tsp, wrapped in a grape or horseradish leaf, tied with a thread.

What did I miss?

Ah, cucumbers are good!

the question of the balance of preservatives remains: salt - sugar - vinegar. Probably, both salt and vinegar are "not the same"

Also garlic, which dissolves and ferments. The fact that the sugar is not the same, already accustomed to, garlic last year presented a surprise. And salt - I thought it was my glitches - but, no, really unsalted.
Thanks for the recipe!

I will add about garlic
For the last 10 years I have been putting pickled cucumbers not with garlic, but with onions. I add onion slices to the jars, I don't need much, 2-3 things.
Doesn't lose its taste, but

garlic that dissolves and ferments

[k @ wka]

k @ wka, Galina, I made tomatoes with onions, I must also try cucumbers. I will also try to replace fresh garlic with dry granular. Now life has gone - the 21st century is outside the window, and it's time to return to subsistence farming!