How bout your own leavened pickled cucumbers? It is so simple and so refreshing you will not regret it. Just put all raw ingredients in a bottle and wait for natural chemistry to do the rest.
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Ingredients for a 1.5-litre-jar
- 1 kg small cucumbers
- 4 cloves of garlic
- 4 stems of fresh dill
- half a litre of water
- 3 tsp of salt
- 1 slice of bread
Preparation
- Place two stems of dill to the bottom of the jar.
- Wash the cucumbers and cut them lengthwise except for 2-3 cm on one end.
- Place them vertically and tight into the jar. Add garlic and dill.
- When ready and the bottle is full, pour the warm salty water.
- Put the bread on the top to cover the content.
- Cover with a glass plate place it somewhere warm. In the summer even to the sun to speed up the preparation.
- After two days remove the bread and let the pickles ripen by themselves with the plate on the top. Cucumbers are ready when all turn dark green, this usually happens in 3-4 days but can vary a lot according to the heat exposed to.
Store in a fridge after ready.
Extra tip: You can try this method to make pickled zucchinis, shredded cabbage and even asparagus.
Enjoy!
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