Traditional Crispy Barrel-Style Pickles

Soak the cucumbers in cold water for two hours.

While they soak, wash all the leaves thoroughly.

Prep your jars: wash them and turn them upside down to drain and dry completely.

There's no need to sterilize the jars.

Layer all the herbs and spices at the bottom of the jars. Pack the cucumbers in tightly and neatly on top.

For the brine: use only cold water (tap water is fine if it's clean). Pour the water into the jar with the cucumbers, then drain it out into a separate container to measure the exact amount needed. Dissolve the salt in the water and pour the brine back over the cucumbers. Place the jars in a basin and cover with plastic lids. Leave them to ferment at room temperature for three days. Once the cucumbers have soured, move them to the cellar.