How to make
These are my favorite pickles, I prepare them in the summer in the sunlight, and it doesn't matter that the season is not for pickles, they are eaten immediately.
Fermented pickles with only salt and water can be prepared at any time.
In the winter, I periodically make a jar, as we like such pickles.
First I boil the water with the salt. I use spring water, it is important that it is clean, maybe filtered.
When it has cooled completely, I pour in the cucumbers, I use gherkins, but any kind can be used, if they are from others, they must be cut, washed and arranged tightly in the jar.
On top, if needed, I press with clean vine sticks. I cover the jar with the lid, but do not close it. Let there be air. If it is closed, it will blow up the lid as the fermentation gases form.
I leave the cucumbers warm, 70°F (22°C), usually in the kitchen on the counter. And in a week they are ready.
These pickles with only salt and water are very tasty and easy to prepare.
