Summer cucumber pickles

Name: Summer cucumber pickles
Ingredients: 2 kg cucumbers; 10 g dried dill; 3 g dried thyme; 1500 ml water; 1 1/2 tablespoons salt; 2 slices bread (optional)

Pickles - Summer cucumber pickles by Catalina M. - Recipia

Summer cucumber pickles ferment in brine, and small, firm ones hold their shape better. Dill and dried thyme give them their salty, tangy flavor, and in 3-4 days the brine turns cloudy and the cucumbers take on the sharp smell of fermentation. I eat them cold, with boiled potatoes. Prep: 20 minutes. Cook: 0 minutes. Rest: 3-4 days. Total time: 3 days and 20 minutes to 4 days and 20 minutes. Servings: 10. About 30 kcal and 1 g of protein per serving.

Ingredients

2 kg cucumbers
10 g dried dill
3 g dried thyme
1500 ml water
1 1/2 tablespoons salt
2 slices bread (optional)

Preparation

1. Wash the cucumbers and arrange them in two 2-liter jars. Put half the dried dill and dried thyme in each jar. 2. Pour the 1500 ml of water over the cucumbers, leaving 1-2 cm of space at the top of the jars. Pour the water into a saucepan and stir in 1 1/2 tablespoons of salt until it dissolves. 3. Pour the brine back over the cucumbers. Add the remaining dill and thyme to each jar, then, if you want them to turn sour faster, add a slice of bread to each. 4. Cover each jar with a small plate, set them on a tray and leave them in a warm place for 3-4 days. The brine turns cloudy as it ferments.

Notes

Once they have turned sour, move the jars to the fridge to slow down fermentation. Choose small, firm cucumbers without bruises; very large ones have more seeds and soften more easily. If the kitchen is very warm, taste them sooner, since the brine turns sour faster. Serve them with boiled potatoes or a bean dish, after letting them drain a little. If you use bread, keep in mind that it contains gluten.