It took me a long time to learn how to make pickles for the winter that would be delicious, crunchy, like store-bought. Until I found a recipe that was just right for me, which I have been using for 7 years now, and I don't do it any other way. I found the recipe in the book "Home preserving" (TD "Publishing house "Mir Bukaz" ("Book World")", 2010 g.), for this collection of recipes it, in turn, was sent by reader Vedernikova L. В., Perm region, Chernushinsky district, v. Ryabki). If she is reading these lines now, bow to her from all our family. Because the cucumbers come out very tasty, there's no way "rustic", a "city" (like from a store), especially my husband likes them. We often put pickles on the table as an additional appetizer, especially if fatty and severely digested food is served for lunch: eat a cucumber and digestion will go off without a hitch, because it is a natural antacid means. Brine is also tasty, you can drink it too. It is not an easy recipe, but it is worth it.