Horseradish, grape, currant, or cherry leaves as available
Some black pepper kernels to taste
Mustard seeds, celery seeds, bay leaf, or pickling spices to your liking
About a pound of pickles or 2 English cucumbers sliced
Instructions
In a clean jar or container (It does not have to be sterilized, just clean) add some dill, leaves if used, and garlic.
Fill the jar or container with washed cucumbers. If using bigger or English cucumbers, cut them into 1-inch (2.54 cm) big pieces.
Top with some more garlic, leaves, and dill.
Prepare the brine
Let the boiled water cool for at least 5 minutes.
Add salt and spices if used and stir well.
If your house is very warm, let the brine cool some more. You don't want the fermentation to be too quick. If your house is on the cooler side use hot brine.
Cover the cucumber with brine. You want everything to be covered.
Waight everything down to keep it under the brine. n a container a plate with some weight on will do, for a jar, use a small container or weighting stone.
Keep on the kitchen counter for 1 day, transfer into the fridge and use soon.
Recipe by Northern Homestead at https://northernhomestead.com/how-to-make-fermented-half-sour-pickles/