Secret recipe for pickles: a taste of homegrown heritage

more aromatic and piquant
* with honey – replace part of the salt with a spoonful of honey, the fermentation will be more dynamic and the taste will be slightly sweet
* mini cucumbers with chili – ideal as an appetizer, add slices of hot pepper and taste after 5 days

**FAQ – frequently asked questions:**

1. Can I use iodized salt?
Not recommended – iodine can slow down fermentation.

2. How long do cucumbers last?
Up to a year in the cold, and several weeks in the refrigerator after opening.

3. What if the cucumbers are hollow inside?
This usually means they were stored for a long time before pickling or were too loose in the jar.

4. Can they be stored in plastic?
Glass or stoneware is better – they don’t react with the brine.