Ingredients:

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

The cucumbers wash, wash up and dry.

Covering the bottom of the earthenware pot with the vine leafs. With this cucumbers alternately roughly chopped dill the other spices mixing tightly.

Bringing to the boil, letting cool off the salt in 4 litres of water. Then pouring over the cucumbers.

They must be covered well by the liquid.

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

Having run at a cool place for at least 7 days through the dill cucumbers.

Good appetite!

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

books about Spreewald in the Shop
(German Edition)