Dill cucumber

The Hungarians make a wonderful summer dill cucumber.

Take a sterilised large glass jar. Fill with well washed cucumbers split almost in half standing on their ends. Stuff heaps of dill (stalks and all), and garlic if you like then cover with warm salty water. Put a thick slice of bread on top (base needs to touch the salt water), cover with a tea towel and put in a warm sunny spot for about three days until the water turns milky. Remove the bread and refrigerate. Lasts several weeks. Split some

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