24-hour pickles

Brush cucumbers under water with a vegetable brush. Separate stems and flowers, layer into a container, add a few peppercorns and 2 to 3 grape leaves or currant leaves (which keep the cucumbers nice and crunchy). Garlic to taste 3-5 toes, dill dried about a teaspoon. Then add 2 tablespoons of salt to one liter of water, bring to a boil and pour over the cucumbers and then close the jar.

After the cucumbers have cooled, put in the refrigerator. The cucumbers can be eaten after 24 hours and are kept in the fridge for about 10 days.

Attention: Do not insert too much. The cucumbers go away like hotcakes.