Giant dill pickles - pickled cucumber recipe

In a saucepan, bring 4 litres of non-chlorinated water to the boil. Add the sea salt and the pickling spices (do not add the garlic cloves or dill) and stir until the salt has fully dissolved. Let the solution cool down completely.Gently wash and scrub the cucumber clean.Cut off the stems and put aside.Peel the garlic cloves and trim the roots.Wash the dill and trim the stem tips.In a large clean/sterilized glass jar, pack in the cucumbers vertically, neatly and tightly.Evenly place in the garlic cloves.Evenly place in the dill.When the pickling solution has cooled down completely, carefully pour it into the glass jar to cover the cucumbers completely. Leave about 3 cm head space.Cover the mouth of the jar with a clean cotton cloth and secure with a rubber band.Store in a cool, dark place and let the pickles ferment for 3-6 days.After 3 days, taste one of the pickles to see if it is sour enough. The longer you let them ferment, the more sour they will become. When the pickles have reached the flavour that you’re happy with, transfer them into smaller jars with resealable lids and place them in the fridge, ready for eating. Serve the dill pickles as a snack or starter, or with your favourite meaty dishes, etc. Bon appetit and Merry Christmas!bigsmile