Description

Pickled Cucumber are prepared using the traditional process of natural fermentation in a brine which makes them grow sour. The brine concentration can vary between *0 to more than *0 grams of salt per litre of water
 Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, grape, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and—most importantly—salt.