Ingredients:

• 3 kg 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

Washing the cucumbers, rinsing off and drying, rubbing into salt and leaving overnight.

Covering the bottom of the earthenware pot with the wine and cherry leaves. The cucumbers alternating with the dill, tarragon and onions firm in strata.

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

Weighing now everything down with a platter and stone.

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

The cucumbers get a glassy green appearance now and smell sour. The liquid is easily milky and a thin mould layer which one can skim off forms at the surface.

All this does not look very delicious but must 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" to this?

books about Spreewald in the Shop
(German Edition)