Secret recipe for pickles: a taste of homegrown heritage

fresh, no need to soak them. Older cucumbers should be soaked for 2 hours.
* Sterilization of the device – only one minute remains and you can do it before cleaning it.
* Layering – put garlic, dill, horseradish leaves and spices on the bottom of each jar. Then stack the cucumbers tightly.
* Pour brine – dissolve salt in boiled water and pour over the cucumbers so that they are completely submerged.
* Seal and leave to stand – close the jars or cover them with gauze and a rubber band. Leave them at room temperature for 3-5 days (initial fermentation), then move them to a cooler place (cellar, refrigerator).

**Serving and storage tips:

They taste best after 2-3 weeks, but can be tasted after just a few days.
* Store in a cool, dark place – a cellar is ideal.
* If the brine turns cloudy, it’s a good sign – proper fermentation is taking place.

**Variant:**

* with horseradish and mustard – more horseradish and mustard seeds for a more pronounced taste
* Lithuanian style – with grape leaves and pepper,