Pickled cucumbers

1. 

pickled cucumber (gherkin) 2 pcs

Wash larger, thicker cucumbers and cut them into quarters to two thirds.

2. 

bread 1.5 oz (40 g)

Wrap a piece of bread ("end piece") in a clean wet gauze.

3. 

Put the bread in the bottom of a 4 liter preserving jar.

4. 

sheep horn shaped peppers 2 pcs

Place cucumbers on the bread. You can lay 1-2 chilli pepers between them. Pickled cucumbers will be slightly spicy.

5. 

dill

Wrap an appropriate amount of dill (a ball with a diameter of about 2.5 cm) in clean moistened gauze and place it on top of the cucumbers.

6. 

Prepare two thin woods. Immerse them in cold water so that you can bend them easily.

7. 

water 1.6 quart (1500 ml) • salt 1 tbsp • pickling mixture for vegetables 1.75 oz (50 g)

Prepare a warm, not hot, infusion from boiled water and salt. Add half of the mixture package in the infusion.

8. 

Add warm infusion to cucumbers.

9. 

Remove the woods from the water and weight the cucumbers with them down. Add the infusion as needed. All cucumbers must be soaked.

10. 1. day

Cover the jar with a clean cotton cloth for the first day. Place the jar on a deep plate in a warm place.

11. 2-3. day

The next day cover the jar with a plate over the cloth. The cucumbers turn white from the second or third day and start to ferment.

12. 4. day

Check if there is mould on the surface. Only fine bubble foam should be formed. You can remove it with a clean spoon as needed.

13. 

Close the cucumbers again and let them ferment. After 8 - 10 days they are suitable for consumption. You can also put them with infusion into smaller bottles and store them in the refrigerator. Their fermentation stops in the cold.