Jewish dill pickles

Ingredients for 1 servings:

• 500 ml water
• 22 g salt, coarse, kosher, without anticaking agent, without iodine
• 1 kg pickled cucumbers, small, organic
• 4 cloves garlic, organic, sliced
• 4 stalks of organic dill
• 2 small bay leaves
• 1 tsp, stripped tarragon, dried

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Total time approx. 14 days 20 minutes

lactic acid pickled

Boil the water with salt and let it cool. Trim the coarse dill stems. Layer the pickled cucumbers with the spices in boiled jars. Don’t overfill; the salted water must be above the cucumbers afterwards. Fill with water. Seal the jars with boiled lids and let stand at room temperature for a week. The water will become cloudy, which is normal. Place in a cool room (e.g., cellar) for further storage. The cucumbers can be tasted after about 14 days. Tip: This also works with regular snake cucumbers. Halve the cucumbers lengthwise and remove the seeds. Cut the halved cucumber pieces crosswise into three pieces, and then cut these into thirds lengthwise.