Buy all ingredients right below the recipe
INGREDIENTS
- 1.2 kg cucumbers - pickling
- 1 bunch dill (fresh)
- 5 cloves garlic
- 2 tablespoons salt
- 2 slices bread - white (stale)
WHAT ELSE YOU MIGHT NEED
- 1 pc 1.7 L preserving jar
PREPARATION
- 1Thoroughly clean the cucumbers and cut off their ends. Make perpendicular cuts at both ends. Place half of the dill and garlic at the bottom of the jar.
- 2Then arrange the cucumbers in it. Place the remaining dill and garlic on top, and finally cover with the bread.
- 3Cover the jar with a saucer and place it in a warm spot, but do not expose it to direct sunlight.
- 4Check it every few days, and if the water has evaporated, replenish it with salty water.
- 5Dissolve the salt in 0.9 litres of lukewarm water, then fill the jar with the salty water.
- 6Depending on the weather, the pickles will be ready in 3-4 days; you can determine this by tasting. Once you deem them ready, remove the bread and dill, then place the cucumbers in a container and pour the liquid over them through a sieve, adding the garlic cloves next to them. Serve cold!
