Ingredients:

• 3 kilograms of little cucumbers
• 6 vine leafs
• 2 long stems dry dill with umbels
• 8 peppercorns
• 3 bay leaves
• 2 handsful salt and
• a 5 liters of earthenware pot

Wash the cucumber and let it dry.

Cover the bottom of the earthenware pot with the vine leafs. Mix the cucumbers roughly  with chopped dill and the spices.

Boil it, let it cool off and add salt in 4 liters of water. Then pour over the cucumbers.

They must be covered well by the liquid.

Cover up with a plate or wood lid which is weighed down with a stone.

Let it rest at a cold place for at least 7 days.

Eat well.

Some recipts and a description how the cucumber came to the Spreewald are shown in the small book "Spreewälder Gurkenbüchlein".

books about Spreewald in the Shop
(German Edition)