During
“cucumber season”, there are jars everywhere holding small warty cucumbers,
which sit fermenting in the sun. Most people prepare this in big quantities,
using three-liter jars. Note that the fermenting juice should be reserved as “it is refreshing
and healthy.” It can be also be used for making kapor leves (dill soup).
Ingredients:
Cucumbers
Salt
Dill
Garlic
Bread
Method:
Cut the
ends off of the medium-sized cucumbers and punch some holes in them. Arrange
them in a large jar and cover with warm salted water. Add some dill and garlic.
Cover the top of the jar with one piece of toasted bread. Leave it in a warm
place (in the sun) for three days. Remove the bread and store the cucumbers in
a cool place.
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