Pickling Cucumbers the Traditional Way
In clean 3-liter jars, I start by adding spices to the bottom: finely chopped dill, tarragon, and black currant leaves—just enough to cover the base. I don’t pay much attention to the size of the cucumbers, as long as they fit in the jars. I wash them and then layer them in the jars, placing the larger ones at the bottom and the smaller ones on top. On top of the cucumbers, I add another layer of spices—dill, tarragon, and black currant leaves.
Next, I prepare the brine: I take a bucket of well water (about 3 gallons), add 600 grams of salt, stir until it dissolves, and let it sit for about 3 to 4 hours to ensure the salt is fully dissolved. It’s important to note that the salt should be dissolved in an enameled bucket; using a zinc one is not advisable. An enameled pot can also be used.
I fill the jars with brine to the top, place on nylon lids, and then take them down to the cellar. The pickling turns out just like it does in barrels, where hot processing is also not used.