Pickled cucumbers in a jar

Ingredients for 4 servings:

• 2 kg cucumber(s), suitable for preserving, medium-sized
• 4 garlic cloves
• 4 sprigs of dill
• 2 liters of water
• 110 g salt
• 4 vine leaves, or 12 sour cherry leaves
• 1 tbsp vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Salted dill cucumbers

Wash cucumbers thoroughly in cold water; in hot summer temperatures, let them soak in cold water for 1-2 hours. Divide the wet cucumbers into 4 one-liter jars. Add 1 garlic clove and 1 sprig of dill (1 vine leaf or 3 sour cherry leaves if you have them) to each jar. Bring the water to a boil with salt and vinegar (only add vinegar if the water is very hard). Pour the water while it is still hot, then pour over the cucumbers (the cucumbers must be covered) and close the jars immediately. Do not boil. Since the cucumbers are still fermenting for the first few days, some liquid may leak from the jars, but this is normal. Do not open the jars until shortly before consumption. The cucumbers will be ready after about 7-10 days and will keep for up to 2 years.