Canned pickles with a secret ingredient: will make the flavor more voluminous

If you're going to close the ogirki, add the imbiber. Dried will be perfect. It's a small detail that will make the flavor more voluminous. So if you thought that salted fires by themselves are God's creation and can't be any better, believe me, they can.

Here's the recipe. I give you the proportions for a 900 ml jar.

For this purpose, you'll eat 350g of hogsheads. Don't peel the backs of the hogs. Peel and slice 1 zebulina in large slices. In a sterilized jar vikladayete 5 cloves of crops, 3 cloves of chasnicky, zibulu, 6 peas of black pepper, 2 bay leaves, 2 peas of spirits, two teaspoons of dried ginger and firkins. Make the marinade separately: add 2 tsp. zucor and 1.5 tsp. salt to 350ml of water. Simmer the whole thing on the heat for 3-5 minutes, until the salt and sugar do not dissolve. Then add 1.5 tbsp. of octane, stir, pour the fires and close the jars with sterilized crisks. All.