Ogórki Kiszone: Pepinillos en salmuera polacos

Ingredientes

• 6.6 lb (3 kg) cucumbers (small, short & bumpy kind)
• 0.5 gallon (2 litre) water
• 5-6 tbsp (80-100g) common salt (non-iodized!)
• 4 horseradish leaves (optional)
• 4 stems fresh dill (with seeds)
• 6 oak leaves
• 10 cherry tree leaves
• 1 horseradish root
• 1-2 heads of garlic
• 1 tbsp honey (optional)

Preparación

1. 1

   Boil water with salt, leave aside to cool...: Boil water with salt, leave aside to cool completely.

2. 2

   Place cucumbers, leaves, horseradish root, garlic and honey...: Place cucumbers, leaves, horseradish root, garlic and honey into a large jar.

3. 3

   Pour in the water.

4. 4

   Cover with a lid. The author recommends using...: Cover with a lid. The author recommends using a fermentation lid (such as this one), but I used a regular lid and it worked just fine.

5. 5

   Set aside and... wait.

6. 6

   You can start tasting them after 3 days...: You can start tasting them after 3 days or so. But for a proper dill pickle in brine, you'll need to wait longer.

7. 7

   For the first 2 weeks, cucumbers should be...: For the first 2 weeks, cucumbers should be stored at room temperature, then transferred to a cool place to slow down the fermentation process. Ideally, pickles should be stored at a temperature of about 50°F (10°C), in a cool pantry or a basement.