6 large garlic cloves, cut into thirds
2 or 3 pin oak leaves or grape leaves
thick sliced pickling cucumbers
sprig of dill
Place the oak leaves in the bottom of the jar, add dill and then layer slices of cucumber with pieces of garlic. Cover with brine (2-3 TBSP Sea salt per quart of water) and let ferment for 4-6 days at room temperature.