We close the pickles in jars (fermentation)

Freshly picked cucumbers 9-14 cm long, green in color, with dense flesh and underdeveloped seeds are best suited for salting. Before salting, they are soaked in cold water for 4-6 hours and washed in running water. Put a third of the prepared greens on the bottom of a jar or other container, fill up to half with cucumbers, then greens, cucumbers and greens again. Pour the cooled boiled salt solution, cover with gauze and stand for 3 days at a temperature of 20-25 degrees. After 3 days, drain the brine from the cucumbers, boil, pour the cucumbers with boiling brine and roll up the jar. Your pickles in jars are ready!