Ingredients:

• 3 kilograms of small, solid cucumbers
• 6 vine leafs
• 2 long stems dill with umbels
• Vine and sour cherry leaves
• Fresh tarragon
• Onion rings
• 2 handsful salt and
• A 5 litre earthenware pot

Wash the cucumbers, rinse off and let it dry, rub into salt and let it rest overnight.

Cover the bottom of the earthenware pot with the wine and cherry leaves. Alternate the cucumbers with the dill, tarragon and onions firm in strata.

Pour saline solution (50 gr salt on 1 litre of water). The cucumbers must be covered well by the solution.

Weigh now everything down with a platter and stone.

Let the pot covered up with a cloth in the kitchen for about 6 to 10 days. The cucumbers then must be in a cooler place.

The cucumbers get a glassy green appearance now and smell sour. The liquid is kind of milky and appears a thin mould layer which you can skim off.

All this does not look very delicious but it has to be that way.

Simply trying out. It tastes fantastic.

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)