These are not technically pickled, they are fermented. I am American but have lived in Poland for 11 years and this is how they do their "malo solne" which means low salt cukes. They are fantastic for digestion as they crate a bacteria that aids in proper digestion. But the above water to salt ratio seems high to me so I can see why some say it is too salty, they should not be too salty. Here we do 1 liter of water to 1 tablespoon of salt. We also put in the large dill flower, sliced of horseradish (if you like them a bit spicier) slice of garlic, peppercorns and various leaves from the following plants or trees: horseradish, tart cherry, black currant or oak.
Also you don't have to put the brine over when it is hot. You only do that if you are trying to speed up the process but I find they stay crispier if you let the brine cool.
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These are not technically pickled, they are fermented. I am American but have lived in Poland...