Dilly Sun Pickles - cooking recipe

Ingredients

10 -12 pickling cucumbers
1 bunch fresh dill
salt
water
2 slices bread (thick slices)
garlic (optional)
peppercorn (optional)

Preparation

Scrub cukes well.
Cut off both ends of cukes and vertically score their skin on opposite sides.
Place cukes in a glass or a high quality plastic container.
Place sprigs of dill on top of each layer of cukes. This is the time to add the optional few peppercorns and/or cloves of garlic.
Boil enough water to fill container.
Add 1 level tbs. salt per 2 cups of water.
Top with 2 thick slices of white or rye bread and pour enough salty water to cover the bread.
Cover container loosely with a plate or plastic wrap. (This is very important: there needs to be space under the cover to contain the fermentation caused by the bread.).
Place container in a warm, sunny place.
Carefully stir contents once a day, keeping the bread on top.
(If your pickle making location is hot and sunny the dill pickles could be ready in 2 - 2 1/2 days. If it isn't very warm, it might take more than 3 days).
Taste test.
When the pickles are sour enough strain and reserve their liquid.
Rinse the pickles in cold water.
Fill a clean container with your dill pickles and the reserved liquid. Cover tightly and refrigerate.
The pickles could be stored in the fridge for a week.