Malossol (Polish pickled cucumbers)

Instructions

1. Wash the cucumbers carefully and soak them in cold water for an hour so they stay crisp.
2. Make the brine by dissolving the coarse salt in cold water until perfectly clear.
3. Peel the garlic cloves and lightly crush them to release their flavour.
4. In a large, very clean glass jar, arrange the base with half the dill, the bay leaves, the peppercorns and the garlic.
5. Pack in the cucumbers upright or tightly, then add the rest of the dill and the cherry leaves if you have them.
6. Pour the cold brine over until the cucumbers are completely covered, then close the jar without screwing the lid tight.
7. Leave to ferment at room temperature for 3 to 4 days, keeping an eye on it: the brine should turn slightly cloudy and bubbles should appear.
8. Taste after 3 days; once the tangy flavour suits you, keep the jar in the fridge to stop the fermentation.