Ogórki Kiszone (Fermented Dill Pickles)

These are pickled with salt, not vinegar. Use small, firm pickling cucumbers and rinse them in cold water. Pack them upright in a jar with dill heads, garlic, horseradish root and a few oak, cherry or grape leaves to keep them crisp. Pour over brine made with 2 tablespoons of salt per litre of water, cold or lukewarm. Weigh them under the brine. Leave them at room temperature. In three days they're half-sour; in a week they're fully sour. The cloudy brine is normal. Drink it or use it in ogórkowa soup.