I Don’t Buy Pickles Anymore — Grandma’s Fermented Pickles Without Vinegar — Natural Probiotic!

I no longer buy pickles. I make them without vinegar, through natural fermentation. I'll wash one kilogram of cucumbers. First I'll trim the ends off the cucumbers. Now I'll cut the cucumbers into quarters. I need a clean, washed jar. A few peppercorns go into the jar. Next comes the dill. Then I pack the cucumbers into the jar. These are naturally fermented cucumbers, made without vinegar. Now I'll prepare the brine. To 500 milliliters of water, about two US cups, I add one and a half teaspoons of salt. I'll stir until the salt dissolves. I pour the brine into the jar to cover the cucumbers. I'll put the lid on the jar, but I won't tighten it. I leave the jar at room temperature, out of sunlight. Fermentation takes between 5 and 14 days. I keep the fermented pickles in the refrigerator. If you like the recipe, leave me a heart in the comments and a like. Thank you dear friends.