I will quote the recipe Gundelia and specify their proportions. "To cook a 1.8 kg thick cucumber of medium size. Cut them from both sides, to try, if not taste bitter. To wash and in several places to pierce with tip of a knife. Thoroughly wash a 5-liter glass jar. In a saucepan, well cleared from fat, boil 2 liters of salted water". I have two 1.5 liter jars, cucumbers about 2 something kg. "In the pan without fat browned, about 150 grams of bread, thinly sliced." Well, since the book is not specified what kind of bread, and ask me not one, I used the one that was in the house: and white, and branny... (and You can do what You want - take black, "Borodinskiy", any... process of fermentation will still, I guarantee...)

"At the bottom of the jar lay 1-2 slices of toasted bread, dill, 1-2 Bay leaves, black pepper, one clove mashed garlic, then put cucumbers,

Cover them with slices of bread and dill and pour warm salted water so that it covers them. Jar cover with gauze and leave in a warm place (on is where the sun shines weakly) and keep at a constant temperature of 5-6 days." Marley I have not found...: ( got something else... Girls, please, about Sol, please don't scold... Gundel wrote "salted", so according to your taste and experience.

"Ready cucumbers should be yellowish-green, slightly crunchy, the inside is glassy, but not very soft. Prepared cucumbers are removed from the banks, to wash, to fold in another pot, pour the strained brine and keep in refrigerator. Serve the cucumbers with ice cubes and garnish with a sprig of dill, but always very cold and in their own brine. In hot weather, the brine is an excellent refreshing drink. Salted cucumbers, usually served with grilled meat or perkelti." And so it is in life is, my Hungarian family loves to eat meat with pickles. And I - with potatoes..:). Know that now is the season for cucumbers, and maybe someone will be interested in our Hungarian recipe... (although I'm sure somewhere, in addition to Hungary, so too do)... I Fantasized with photographs and left their banks alone for 5-6 days, as recommended in his book dear Karoly Gundel... I Hope we like the pickles... and the following recipe with these cucumbers I'll do...:) again in his book. p.s. We have cucumbers already tried it (although on the third day, because we have + 42 heat) and ate hardness - almost as fresh a few days (maybe more) and retain the taste, and hardness.