- Cucumbers - 1,5 Kilogram
- Bar na baki currant - 3-5 guda
- Horseradish sheet - 1 yanki
- Dill - 1 Kayan (Sprig)
- Tafarnuwa - 3 Hutu
- Bay Leaf - 1 yanki
- Peppercorns - 3-5 guda
- Carnation - 2 guda
- Burma Pepper - 1 Kayan
- Manya 9% - 30 Grams
- Salt - 1 st. cokali (ba tare da nunin faifai ba)
- Sugar - 2 Art. spoons
Bugu da ƙari, na zana hankalinka ga gaskiyar cewa sinadaran suna nuna seasonings bisa 1 lita na brine. Saboda haka, kafin ka fara canning, kimanta lita na brine za ka buƙaci. Kokwamba sun yanke iyakar daga bangarorin biyu, wanke su da kyau kuma suyi su cikin ruwan sanyi na dogon lokaci. A wanke bankuna sosai, ta doke su da ruwan zãfi, da kuma tafasa da lids. A kan bankuna suna ɓatar da adadin abincin da aka yi wa kayan. Na gaba, dafa sa kokwamba. Yanke tumatir da ƙara wasu abubuwa a cikin kwalba zuwa cucumbers. Cucumbers zuba ruwan zãfi da kuma rufe murfi. Bar su tsaya minti 30. Na gaba, ruwan ruwa daga cucumbers da tumatir a cikin saucepan. A cikin ruwa, kara gishiri, sukari da tafasa. Zuba vinegar cikin kwalba. Gishiri mai gishiri a kan bankunan, saboda haka ya shafe gefuna. Don mirgina. Juye gwangwani, rufe tare da bargo mai dumi kuma bari ya tsaya har tsawon sa'o'i 24. Saboda haka, tsabta a wuri mai bushe.
Ayyuka: 7-9