Fermented cucumbers without canning

Description

How to make fermented cucumbers without canning—quickly and with minimal effort: soak them, pour in the brine—and in 3–4 days, crispy fermented pickles are ready! Intrigued? Then check out my detailed recipe below. Jars keep for up to a year in a cool place.

Instructions

1. 1

   Step 1

   

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   Soak the cucumbers in cold water for 5 hours.

2. 2

   Step 2

   

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   Prepare the brine: add 60 grams of salt to 1 liter of drinking water. In a 3-liter jar, place 40 grams of dill, 5–6 peeled garlic cloves, horseradish (root and leaves), 2 kilograms of cucumbers, and pour the brine over everything.

3. 3

   Step 3

   

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   Cover with a lid and let the cucumbers stand for 3–4 days at room temperature until lactic acid fermentation begins. The brine can be hot or cold. If the brine is cold, the cucumbers will be crunchier.