Crisp pickles made by fermenting gherkin-sized cucumbers in a vinegar brine with garlic and dill. A refreshing, appetizing accompaniment to sandwiches, fried dishes, and barbecue meals.
Trim the ends of the fresh cucumbers slightly. Pack them tightly into a sterilized jar with the garlic and dill.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Let the brine cool until lukewarm. Do not pour it in hot, or the cucumbers will soften.
Pour the lukewarm brine over the cucumbers until they are covered. Keep all the cucumbers submerged, using a weight on top if needed. Seal the jar tightly.
Leave the jar to ferment in a cool, dark place for ten to fifteen days. The pickles are ready when the cucumbers change color and taste sour; refrigerate after opening.
Important: Choose fresh, firm cucumbers to keep them crisp, and pour the brine in lukewarm. Keep all the cucumbers submerged and sterilize the jars to prevent mold. Let them ferment in a cool, dark place for ten to fifteen days. Refrigerate after opening.
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