Correctly to pickle cucumbers.

Good pickled cucumber can be get, having provided:
- Well wash cucumbers and container in which the salting will be made;
- Normal temperature for fermentation - 15-22°C.
The best container for pickles of cucumbers is oak casks. Casks should be washed up carefully with brushes at first with cold water, and then with hot 10%-s' solution of soda ash or slack lime. After that it is necessary to steam the Casks well and some times to rinse. Dry the Cleaned Casks. At pickling in casks from soft wood it is recommended to put leaves of a cherry or a black currant.
Enameled ware or glassware also it is necessary to wash out and scald well.
Cucumbers should be pickled not later, than in 24 hours after their harvesting. The most comprehensible concentration of salt is 600-700g on 10liter of water. On every 10kg of cucumbers is recommended 500-600g spices:
Fresh fennel - 300g,
Garlic - 30g,
Horse-radish - 50g,
Coriander,
Basil,
Leaves of parsley,
Celery, etc.
After the termination of fermentation of cucumbers send on storage. The more close temperature of cucumbers to 0°C, their quality will high.
To avoid a mould on pickles, we recommend applying known means: fill in a sack 35-40g of dry mustard and place it between pickles. They keep freshness and do not become covered by a mould.
The mouldy pickles can be "cured". For this purpose they should be washed out in salty water, to move in other, clean ware and to fill in with anew prepared, stronger brine.