Pickles

Ingredients:

• 1.3 kg of pickling cucumbers, 10–15 cm long.
  the fruits are thick (diameter 4.5–5.5 cm), elliptical, without “sunken cheeks”
• 155 g coarse salt (about 0.5 cup)
• 4.5 liters of filtered water
• 1 tbsp. black peppercorns
• 1 tbsp red pepper flakes
• 2 cloves garlic, crushed
• 1 teaspoon of dill seeds
• 1 large bunch of dill

Preparation:

1. Dissolve the salt completely in a pitcher of water. Rinse the cucumbers thoroughly and trim off the flowers and stems.
2. Place peppercorns, red pepper, garlic, dill, and dill seeds in a 4.5-liter saucepan. Place the cucumbers on top of the spices and pour the brine over them, completely covering them. Pour the remaining liquid into an airtight bag and seal. Place the bag on top of the cucumbers, pressing down firmly to completely submerge them in the brine. Store the saucepan in a cool, dry place.
3. After 3 days, check the cucumbers. If bubbles begin to rise to the surface, fermentation has begun. Check the cucumbers every day and skim off any foam that forms. If foam sticks to the bag, rinse it and place it back on the cucumbers.
4. Once the fermentation process is complete, the cucumbers will become sour and the bubbles will stop rising. This will take approximately 6-7 days. Then, loosely cover the pot and refrigerate for 3 days, skimming off any foam daily or as needed. You can store the cucumbers in the refrigerator for up to 2 months. If the cucumbers become soft or begin to absorb off-flavors, this is a sign they have spoiled.