Cucumbers are sorted by shape, size and color. Small fruits, no longer than 7-8 cm, are selected for preservation in half-liter and liter banks, larger - in three-liter jar. Cucumbers are soaked for 3-6 hours in clean, cold water to restore freshness, then thoroughly washed and cut ends. At the same time preparing spicy green: the leaves of horseradish, dill, tarragon, basil, parsley, celery. Greens are sorted out, well washed and spread on clean paper or towel. Major greens cut into 2-3 parts, clean the small bulb onions and garlic. Separately boil the fill (for 1 liter of water take 2 tbsp. Tablespoons of salt and 1 tbsp. Spoonful of sugar). In a well-washed quart jar put successively: 3-4 Art. spoons 5% vinegar, onions, garlic clove, 2-3 pea black pepper and cloves, 1 bay leaf, 15 g of fresh herbs (dill, tarragon, basil, horseradish, parsley, celery). Then lay 600-650 cucumbers. Then pour the hot filling, cover with boiled lid, put in the flank with water temperature 45-50 degrees and sterilized: 0,5 L - 5-6 minutes, 1 liter - for 6-8 minutes, 3 L - 10-12 minutes. When warming to watch the color of cucumbers. If the color from bright green to olive-crossed, then the temperature of the contents of the bank reached 65-67 degrees, and warming up should not be longer. Banks immediately sealed by and cooled. Rossolnik Pickle soup can be prepared from any of the vegetables and their relationship, but the mixture must be at least 30-35% of pickles, making a ready-made canned goods will be 0,2-0,3% lactic acid. Under these conditions, canned food can be heated at temperatures up to 100 degrees. To prepare for rossolnik 0,5 l Bank take approximately 135 g pickled cucumbers, 35 g onion, 10 g of parsley and celery, 90 g carrot, 35 g red tomatoes, 15 grams of red pepper, 5 g garlic, 7-8 g of salt, 3-4 pea pepper, 1 bay leaf. To take rossolnik dense, with neotdelyayuschimisya cucumber seeds from pulp. Rinse them with cold water, remove the tip and cut longitudinally for 2-4 parts, and then cut each piece crosswise into fine slices. Carrot and white celery root, parsley or parsnips thoroughly washed, cleaned from the skin, fine roots and all, and cook for 20-25 minutes. Then cooled in water and cut into slices as noodles or rubbed on a grater. Red tomatoes blanch for 2 minutes, cool water and peel. The large tomatoes cut into 2.4 parts. Red bell pepper after removing the stalk and the seeds are cleaned, blanch for 2-3 minutes, cooled and cut. Onions, garlic and fresh herbs and peeled, washed and cut into slices. The prepared vegetables are placed in a pot, pour boiling water so that water almost covered the vegetables, add salt and a few peas black pepper, bring to a boil, and in low boiling, stirring occasionally, stand 5-6 minutes. Then carefully, first in small portions, are blaming a spoon the mixture into the pre-prepared jars, cover with lids and then pasteurized at 80-85 degrees: 0,5 l cans - 14-16 minutes, 1 liter cans - 18-20 minutes. After warm-sealed by the banks. Note! You can exclude from the recipe tomatoes and sweet red pepper, reduce the content of carrots and replace all Blanched potatoes. Very good on the bank of canned rossolnik Add 1-2 teaspoons of capers. Pickled vegetables or fruits (assorted marinated) In all previous recipes pickled, canned or pickled cucumbers canned pickles can be prepared from a mixture of vegetables. Mixture number 1. It will take 50-60% of cucumbers, 18-22% scalded cauliflower, onions 13-17%, 3-5% scalded carrots, sliced, 2-4% of needle beans or green peas. Mixture number 2. Take the 30-35% of cucumbers, tomatoes, pink 45-50%, 15-25% of apples or pears. Value components in canned change any options to taste. You can include a mixture of grapes, yellow or green plums, red mountain ash, but no more than 10% of the total weight of all vegetables. Note! You can not add fruit or vegetables a dark color: beets, cherries, black currants, which give the main vegetables unattractive appearance. Cabbage salad with pickles (old recipe) At a 0.5 liter jar requires 225 g cabbage, 150 g of cucumber, the rest - the brine. Cabbage purified from upper leaves, cut each loaf into 4 pieces, cut stalks and chopped. Pickled cucumbers good quality (without separating the seeds) washed, cut into longitudinal plates and chopped, like cabbage, or whole tinder on a coarse grater. Vegetables mixed, compacted into banks and pour the hot brine (1 liter of water taking 60 grams of salt and 40 grams of sugar). Half of the filling can be replaced with cucumber pickle, and put less salt - 30 g. Banks covered with lids and placed on heating in a weakly boiling water: 0,5 l - for 3-5 minutes, 1 liter - about 8-10 minutes. After warm-up banks are closing, several times shaken and cooled. Serve the brine is drained, fill with salad with two tablespoons of vegetable oil, decorate with greenery, slices of lemon or tomato. Salad "Danube" Requires 1 kg of tomatoes at 0.5 kg of cucumbers, cabbage, carrots, onions, bell peppers. All cut into sticks, and onion - semirings. Sugar and 1 cup of sunflower oil, add the 2 tbsp. spoons of salt and 0.5 cups of sugar. Stir and leave for 5 hours. Then mix again and put the stew for 20 minutes after boiling. Before the end of cooking, add 1 tbsp. spoonful of vinegar. Decomposed into sterilized cans and ukuporit. Note! Of this number of products would be about 2 liters of lettuce. Unfortunately, it is impossible to offer you all the recipes harvesting cucumbers at once. I have to have enough. And many of them are tested on their own experience. Like some other time we shall return to this subject. Now hurry to prepare for their own winter surprises!