Homemade pickles
Ingredients:
small firm cucumbers
dill
cilantro
cherry leaves (optional)
garlic cloves
black peppercorns
bay leaves
1 small chili pepper
2 tbsp salt for each 1 liter (quart) of boiling water
1 tbsp vinegar
1. Wash the canning jar thoroughly and sterilize by washing in the dishwasher on hot or pouring boiling water over all parts of the jar (including lid and ring).
2. Layer cucumbers, greens, and garlic cloves in the jar. Add peppercorns. Dissolve salt in boiling water and fill the jar. Pour vinegar on top and seal.
3. Leave to stand for 1 week at room temperature. Afterwards, transfer to the refrigerator to prevent the cucumbers from becoming too salty.