Leavened cucumber



1 conserve bottle (2 liter)
0,75 kg of cucumbers (length:8-10 cm)
3 cloves garlic
2 small young vine leaves (optional)
1 small bow of dills
1 small piece of horseradish (grated horseradish in vinegar may be used)
1 ml vinegar (10%)
pinch of alum (optional - if you want to make it crunchier)
1 slice of bread


1. Thoroughly wash the cucumbers and scrub them.
2. Slash all cucumbers along in the middle, but do not rip the ends. So there will be a long hole in the cucumber.
3. Put the dill, the horseradish, the garlics and the vine leaves on the bottom of a 2-litre bottle.
4. Put the cucumbers into the bottle. They must stand tight to each other.
5. Count 40-50 g of salt and 1 ml of vinegar (and alum too) for each litre of water. Heat it to 40 Celsius degree until the salt is dissolved.
6. A small slice of bread is wrapped in organza and is put on top of the cucumbers.
7. Pour the salty-vinegary water on the cucumbers.
8. Cover the bottle with a saucer airy.
9. Put the bottle in a sunny place for about 3-4 days. (The lactic acid fermentation will start).
10. After the three-four days get out the bread. Put the bottle in the fridge.
11. Cucumber are edible for approximately 3-4 weeks.


  1. What is alum? Do you pure warm watre or cold over?

  2. Alum is: http://en.wikipedia.org/wiki/Alum
    Lukewarm water. About 40 Celsius or 100 Fahrenheit


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