Thank you. Here where I live people add some bread during fermentation, but you can have breadless classic pickle as well. I like the breaded version more, this is a common sight on balcons of commie blocks in the summer:

The english name of this is “leavened cucumber”








It’s a bit more crunchy and it has a very specific taste I can’t describe, more sour and sweet at the same time. You can’t buy it in shops, only in farmers markets or make it yourself.
Here is a basic recipe: https://grocceni.com/recipes/leavenedgherkin.html
This is a bit more complex, it adds sugar as well: https://dailynewshungary.com/recipe-for-the-perfect-leavened-cucumber/
Here is a video recipe: https://www.youtube.com/watch?v=oMfgDg2BGXs