Nicely rinse cucumbers under cool running water. Place them in a deep bowl and cover with cold water. Leave them for 30 minutes to crisp them up (you also can add ice cubes).
Take cucumbers out of the water and pat them with paper towels until dry. Cut off the ends from both sides.
Find a new plastic bag (a zip-lock bag will be more convenient to use, but, unfortunately, I had none). Put all the cucumbers inside.
Rinse dill under running water, let it dry and cut off the thick stalks. I like to chop dill coarsely and cut garlic into thin slices instead of chopping or pressing.
Add dill and garlic into the bag with cucumbers.
Grind fresh black peppercorns with sugar. Pour this mixture together with salt into the bag.
Tie the bag tightly and properly shake it for several minutes. All the cucumbers should be evenly covered in the seasoning. Let the cucumbers sit at the room temperature for an hour and then put them in the fridge. Do not forget to shake them from time to time!
Leave fermenting cucumbers in the fridge for 3 hours. In three hours, our fermented pickles should be ready to be served as one of the appetizers at the table or a salad!
*calories per 100 g
FreefoodTips.com - Lightly Pickled Cucumbers with Garlic and Dill - https://freefoodtips.com/lightly-pickled-cucumbers-with-garlic-and-dill-recipe-with-no-vinegar-and-brine/