1Wash the cucumbers, dill stems and leaves in cold water, then cover with water and set aside.

2Bring water to a boil, making sure there is enough to cover the cucumbers completely.

3Disinfect the jar and lid by washing them in the dishwasher.

4At the bottom of the sterilized jar, add dill, peppercorns, bay leaves, half of the garlic cloves, the mustard seeds and the seeds of the fennel.

5Trim both ends of the cucumbers to keep them crisp and put as much as possible into the jar, leaving about 2.5 cm at the top.

6Insert horseradish slices and remaining garlic cloves between the cucumbers.

7Place another dill umbrella on top of the cucumbers and sprinkle the remaining fennel and mustard seeds.

8Dissolve the salt in the hot water and pour into the jar, making sure the cucumbers are completely covered.

9Forget the leaves on top and cover the jar with cheesecloth. Leave at room temperature between 24 hours and 5 days.

10After a few days, you will see the color change and the marinade become slightly cloudy, which is a good sign!

11The fermentation process can take between 24 hours and 5 days; The more they ferment, the healthier they will be.

12Start with 24 hours, taste, and if you want, let them sit longer. After 5 days, transfer the pickles to the refrigerator.

13Fermented pickles can last in the refrigerator for 1-2 weeks.

Fermented Dill Pickles

Instructions