Rogieties

Thoroughly wash the pickling cucumbers under cold running water, scrubbing away any dirt, and trim off the blossom ends to help maintain crispness during fermentation.

Peel and lightly crush the garlic cloves, and wash the fresh dill sprigs, shaking off excess water.

Prepare a salt brine by dissolving salt in cold water, using approximately 1 to 1.5 tablespoons of non-iodized salt per 2 cups of water, stirring until fully dissolved.

Layer the bottom of a clean glass jar or ceramic crock with a generous handful of dill sprigs and several crushed garlic cloves.

Pack the cucumbers tightly and vertically into the jar, then tuck additional dill and garlic cloves between and on top of the cucumbers.

Pour the prepared brine over the cucumbers, ensuring they are fully submerged, and weigh them down with a small plate or fermentation weight if necessary.

Cover the jar loosely with a cloth or lid to allow gases to escape, and leave at room temperature to begin lacto-fermentation for 2 to 5 days, tasting daily until the desired sourness is reached.

Once fermented to your liking, seal the jar and transfer it to a cool cellar or refrigerator to slow fermentation and store the rogieties for up to several weeks.