Cucumber Pickles

Name: Cucumber Pickles
Ingredients: 2 kg of cucumbers; 1 tablespoon of salt; 6 cloves of garlic; 2 onions; 2 green peppers; 1 tablespoon of black peppercorns in grain; 1 tablespoon of white peppercorns in grain; 2 sprigs of rosemary; 1 tablespoon of sweet herb; 1 tablespoon of dried dill weed; 1/2 cup of vinegar; 1/2 quart of water; 4 tablespoons of sugar; 2 tablespoons of olive oil

1
2 kg of cucumbers
2
1 tablespoon of salt
3
6 cloves of garlic
4
2 onions
5
2 green peppers
6
1 tablespoon of black peppercorns in grain
7
1 tablespoon of white peppercorns in grain
8
2 sprigs of rosemary
9
1 tablespoon of sweet herb
10
1 tablespoon of dried dill weed
11
1/2 cup of vinegar
12
1/2 quart of water
13
4 tablespoons of sugar
14
2 tablespoons of olive oil

Ingredients

1
2 kg of cucumbers
2
1 tablespoon of salt
3
6 cloves of garlic
4
2 onions
5
2 green peppers
6
1 tablespoon of black peppercorns in grain
7
1 tablespoon of white peppercorns in grain
8
2 sprigs of rosemary
9
1 tablespoon of sweet herb
10
1 tablespoon of dried dill weed
11
1/2 cup of vinegar
12
1/2 quart of water
13
4 tablespoons of sugar
14
2 tablespoons of olive oil

Directions

1
Peel the cucumbers and cut into four parts
2
Remove the seeds
3
Cut into regular pieces
4
Sprinkle with salt
5
Refrigerate for 8 hours
6
Drain off all the liquid that formed
7
Dry on paper towels
8
Peel the onions and chop coarsely
9
Cut the garlic cloves in half
10
Wash the green peppers, remove the seeds, and cut into strips
11
Layer the cucumbers, onion, garlic, peppers, and seasonings alternately in a glass container
12
Mix together the vinegar, water, and sugar
13
Bring to a boil, then reduce heat and simmer for 4 minutes
14
Pour the liquid over the ingredients in the glass container
15
The liquid should cover the ingredients
16
Close the container tightly and let it sit in the refrigerator for 1 week
17
If desired, add a little olive oil to store longer
18
The pickles can be stored for 3 weeks