Fermented Cucumbers with Carrots

Summary

Ingredients

• 4 pickling cucumbers, length and size appropriate for a full glass
• 1 stem dill with inflorescence
• 1 bay leaf
• 2 cloves garlic
• 1 spring onion (s), red, with tuber
• 1 carrot (s), slim
• 2 teaspoons, heaped preserving spices (mustard seeds, dil, fennel, coriander, pepper, ginger, chillies, bay leaves, allspice, cloves)
• 500 ml water
• 20 g sea salt or rock salt, one salt unprocessed and without tricklin aid

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Instructions

1. For a glass with a volume of 0.7 l.
2. Make a brine from the water and salt.
3. Brush the cucumbers clean with a brush. Cut off the flowers and the stem and soak them in water for another half an hour.
4. Peel the carrot with a potato peeler and then quarter it in length and adjust it to the length of the glass. Peel the garlic cloves and add them whole to the glass. Put the insert dill into the glass and add the preserving spice to the glass as well. Then layer the cucumbers in the jar, along with the carrot sticks and spring onions. Put them well together so that they have a hold.
5. Then pour the brine into the glass, the contents must be completely in the liquid. To weigh it down, put a glass weight on top so that the food is always under the liquid and it does not go moldy.
6. The fermentation process is indicated by the formation of bubbles and the glass should stand in the heat. The lid for the jar is placed slightly tilted on top so that the gases can escape. After about 3 days you can screw the lid on. But you should watch the glass again and again and turn it up every now and then if there are still bubbles that need to get out.
7. After approx. 4 - 6 weeks, our dill pickles are fully fermented and can be eaten.
8. The glasses should be stored in a cold place. When you have opened a jar and removed cucumbers or carrots, store it in the refrigerator.