Fermented cucumbers in brine

Name: Fermented cucumbers in brine
Ingredients: 4 kg cucumbers; 4 dill flowers; 2000 ml cold water; 2 tablespoons salt

Pickles - Fermented cucumbers in brine by Iridenta B. - Recipia

Fermented cucumbers in brine ferment whole in a brine made with cold water and dill flowers. The brine is aerated every few days and turns pleasantly sour, while the cucumbers stay firm and crunchy if they’re fresh and hard. I choose cucumbers of similar thickness so they pickle at about the same pace. Preparation: 30 minutes. Cooking: 0 minutes. Resting: 6 days. Total time: 6 days and 30 minutes. Servings: 20. Approximately 30 kcal and 1 g protein per serving.

Ingredients

4 kg cucumbers
4 dill flowers
2000 ml cold water
2 tablespoons salt

Preparation

1. Place the cucumbers in a clean container, tucking the 4 dill flowers among them. 2. Pour in 2000 ml cold water, enough to cover them. Add 2 tablespoons of salt, one for each liter of water. 3. Close the lid tightly and leave them at room temperature for 5-7 days, until the brine turns sour. 4. Every 2-3 days, aerate the brine: pour it into a clean vessel, then pour it back over the cucumbers.

Notes

I serve them with stewed beans or a stew. Once they have the sour taste you want, move the container somewhere cool, where fermentation slows down. Small, firm cucumbers with unbruised skins pickle more evenly than large, soft ones; thin ones in a mixed batch turn sour before the thick ones. In a warm room, taste them sooner, since fermentation speeds up. Sometimes a film appears on the surface, and regular aeration helps prevent a bloom from forming.