A crunchy pickle where gherkin cucumbers are cured in a vinegar brine with garlic and dill. It's a refreshing, appetite-whetting accompaniment to sandwiches, fried foods and barbecue spreads.
Trim the ends of the fresh cucumbers slightly and pack tightly into a sterilized jar along with garlic and dill.
Boil the water, vinegar and salt together, stirring until the salt dissolves, and let cool to warm. Caution: don't pour the brine in hot, or the cucumbers will soften.
Pour the cooled brine over the cucumbers until fully covered. Important: all the cucumbers must stay under the brine; add 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 cucumbers are ready once they change color and turn sour; store in the refrigerator after opening.
Important: For the cucumbers to stay crisp, choose fresh, firm ones and pour the brine in warm. All the cucumbers must stay submerged under the brine and the jars must be sterilized, otherwise there's a risk of molding. Ferments for ten to fifteen days in a cool, dark place. Refrigerate once opened.
Trimming a bit off the ends of the cucumbers lets the brine penetrate better. Adding a grape leaf or a few chickpeas helps preserve the crispness.
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