Pickled pickled cucumbers
Total preparation time: 30 min.
I had again vieeeel too much dill on the windowsill. What to do with it? Constant fish just for the dill to get away? Dry? Nope.
My solution: insert cucumbers. So I got some nice cucumbers (I do not have any in the garden this year)
What do you need for that?
First a suitable vessel. Since I live on an old farm, I found a 5-liter stone pot some time ago. Ideal for cucumber or sauerkraut. A matching bucket is also possible.
- Cucumbers are needed. The small, immature, are the best
- Dill (best the umbels with the flowers)
- Bay leaves (2-3 pieces)
- Mustard and peppercorns
- juniper berries
- Salt (about 30 g per liter of water)
- If you like, take (if you can) fresh wine or cherry leaves. I did not have any - it worked too
- Scrub the cucumber vigorously in cold water with a root brush. Cut off the stems and flower buds. Alternate with the onions cut into fine rings, the halved garlic and the dill in the container.
- Mix water with salt, add the remaining spices and bring to a boil. I took about 2 liters of water on my 5-liter jar. Now pour the boiling water over the cucumbers. Put on a plate and complain with a stone (or similar). The cucumbers must be completely covered by the salt broth. Finished.
- Put the whole thing in a room-warm place and let it rest for a few days. After about a week, the salt dill pickles are ready. The broth becomes cloudy and forms a mildew on top. You take that off. Then please keep the cucumbers cool and dark (if it comes so far ... ;-)).
- Our great-grandmothers have already put cucumbers on this recipe. The cucumbers are preserved by the forming lactic acid.
- If you do not take too much salt (as stated above), you will get really tasty and beautiful cucumbers that are certainly more than just an ingredient to the potato salad.
Just try it ...