Fermented Pickles

1. Wash cucumbers thoroughly, dry them and cut off both ends.
2. Quarter the cucumbers lengthwise, but don't cut the last inch, so that they don't fall apart.
3. Place half of the dill and half of the garlic in a 1 gallon jar. Pack the cucumbers standing next to each other in the bottom of the jar. Fit them as tightly as you can. Add the rest of the dill end garlic and continue with packing the cucumbers.
4. Boil 4 quarts of water with the salt.
5. Put the jar in a basin with hot water (to prevent cracking) and pour the salt water over the cucumbers.
6. Sprinkle flour on top and cover with the slice of bread.
7. Tightly wrap a moistened cloth around the top (if you ferment the cucumbers insight your house, put the lid on top, but not to close).
8. Put the jar in the sum or in a warm place for 4 or 5 days.
9. Moisten the cloth every morning and every noon.
10. Remove everything from the jar, strain the juice, put the pickles back and pour the juice over them.
11. Store in a cool spot.
12. By: Runa Hellinga.