On a hot day, when we are very hungry and would like to eat a delicious stew. Usually, our first thought is a nice cold pickled cucumber. This sour delicacy will definitely help you cool down a bit even in the hottest weather. So get it now and don’t wait until it is available in the store! We will show you the recipe. 

One of the most important things when making pickled cucumbers

Regardless of what the recipe says, a 5-liter jar will easily hold the ingredients and that’s a good amount. You’ll need to replace the water as it evaporates from under the cucumbers. What’s also very important is that the cucumbers are well-seasoned and completely covered in brine, as this is the only way they won’t start to mold. Pickled cucumbers can last for a relatively long time, up to weeks, in the refrigerator, and even longer in the pantry if they’re prepared in cucumber juice.

Ingredients:

• 2 kg of pickled cucumbers (use any kind)
• 2 heads of garlic
• 1 bunch of dill
• 1-3 sourdough bread 
• 3 liters of water
• 3 tablespoons salt

Preparation:

• Preparation time: about  30 minutes
• Resting time: approx.  4 days

First, add 3 tablespoons of salt to 3 liters of water, then bring it to a boil, and when it starts bubbling, cool it down to lukewarm temperature. Then prepare the cucumber, then rinse it thoroughly under running water. Cut off the ends and cut into 4 sides.

When we’re done with that, we can add as much dill as we want, garlic, and cucumber to the pickle. Then, when everything is ready, crown the whole thing with a slice of sourdough bread, seal it airtight, and let it rest in the sun for 4 days.