Fermented cucumbers with carrots

Ingredients for 2 servings:

• 4 pickling cucumbers, appropriate length and size for a jar full
• 1 stalk of dill with inflorescence
• 1 bay leaf
• 2 cloves garlic
• 1 spring onion(s), red, with bulb
• 1 m.-large carrot(s), slender
• 2 tsp, heaped pickling spice (mustard seeds, dill, fennel, coriander, pepper, ginger, chilies, bay leaves, allspice, cloves)
• 500 ml water
• 20 g sea salt or rock salt, unprocessed and without anti-caking agent

Instructions

Working time approx. 1 hour; Rest period approx. 45 days; Total time approx. 45 days 1 hour

for one glass (0.7 l)

For a 0.7 l jar. Make a brine from the water and salt. Brush the cucumbers clean with a brush. Trim the blossoms and stems and soak them in the water for another half hour. Peel the carrots with a vegetable peeler, then quarter them lengthwise, adjusting the length to fit the jar. Peel the garlic cloves and place them whole in the jar. Add the pickling dill to the jar, along with the pickling spice. Then layer the cucumbers in the jar, along with the carrot sticks and spring onions. Place them tightly together so they are stable. Then pour the brine into the jar; the contents should be completely submerged in the liquid. To weigh it down, place a glass weight on top so that the pickles are always submerged in the liquid and do not develop mold. The fermentation process is indicated by the formation of bubbles, and the jar should be kept in a warm place. Place the lid on top, slightly tilted, so that the gases can escape. After about 3 days, you can screw the lid back on. However, you should keep an eye on the jar and occasionally open it in case any bubbles form that need to be released. After about 4-6 weeks, our dill pickles will be fully fermented and ready to eat. Keep the jars/jar cold. Once you’ve opened a jar and removed any cucumbers or carrots, keep it in the refrigerator.