My source of cucumbers - in my garden

cucumbers - Crocodiles (hot, spicy, sweet)
3 kg of cucumbers cut alongside in 4,
4 Tbs of salt
Mix together and leave for 6-10 hours
Drain liquid, mix with
2 heads of garlic pealed and sliced, 10 Tbs of olive oil, 2 teaspoon of chilli pepper (I have used 1.5 tspn of Cayenne pepper) and mixed solution of vinegar and sugar (3 cups of vinegar (10%) plus 1 kg of sugar.) Heated to point when sugar dissolve in vinegar.
Leave it for 12 hours. Pack in jars tightly,
Dill Pickles "Kartuskie"
For 5 Liters Marinate
Water - 3.85 liter
salt - 0.15 kg
Sugar - 1.0 kg
Vinegar (10%) - 0.9 liter
- with 5% vinegar
water - 2.95 liter
salt - 0.15 kg
sugar - 1.0 kg
vinegar - 1.8 liter
Mason quart wide mount jars.
Cucumbers tightly packed plus
Sliced Onion - few slices
Red pepper - few slices,
carrot - few slices
All spices 3-4 corns
Black pepper (whole) - 5-8 corns
Bay leaves - 1
Mustard seeds - 1/4 of teaspoon
Dill seeds 1/4 teaspoon
Pasteurization - 10 min at 182F ( i my case - when cucumbers changing color - picture)

Bob K wrote:Are you storing those refrigerated or on a shelf?
here answer -
