Pickled cucumbers, lactic acid

Ingredients for 1 servings:

• 2 ½ kg cucumber(s), medium-sized pickling cucumbers
• 1 piece(s) horseradish
• 4 sprigs tarragon
• 4 sprigs of dill
• 5 cherry tree leaves
• 3 vine leaves
• 2 tsp pepper (corns), white
• 50 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Place the cucumbers in a bowl, cover with cold water, and let stand overnight. Then rinse or brush and dry thoroughly. Peel the horseradish and cut into pieces. Rinse the tarragon, dill, cherry leaves, and vine leaves and let them drain. Clean the jar and let it drain on a clean kitchen towel. Layer the cucumbers, horseradish, tarragon, dill, cherry leaves, and vine leaves along with the peppercorns in the jar. Mix 1 liter of water with the salt and pour over the cucumbers, ensuring they are completely covered. Place a flat plate on top of the jar and weigh it down with a stone. Alternatively, cover the jar with a double layer of parchment paper and tie the paper with string. Let the cucumbers stand in a cool place for at least 4 weeks, checking occasionally. If a whitish yeast layer forms on the brine after some time, rinse the cucumbers and replace the brine. Tip: To prevent yeast or mold growth, you can also cover the cucumber brine with a little neutral cooking oil. The cooking oil can easily be removed from the surface with a tablespoon.