John Myers
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Salt / Dill – Cucumber
The perfect salt / dill – cucumber recipe with a picture and simple step-by-step instructions.
- 1 piece Liter – glass
- 450 g 13 St. Einlege-Gurken frisch
- 2 piece Dill stalks with umbels
- 3 piece Garlic cloves small, fresh
- 3 Discs Horseradish fresh, peeled
- 1 tbsp Salt
- 1 piece Glass / porcelain coaster to weigh down
- 1 liter Boiling water
- 1 piece Tea towel and wide rubber ring to close
preparation
- Thoroughly clean the glass with washing-up liquid, rinse with hot water and drain it upside down on a tea towel. Scrub the cucumbers under water, trim the stem flush, allow the cucumbers to drain. Rinse the dill, spin dry and cut off the umbels and tips. Peel the garlic. Peel the horseradish and cut the slices. Use the rest otherwise. Prepare the remaining ingredients.
Insertion
- Place 1 large dill umbel on the glass bottom, place the cucumbers with the small dill tips and umbels as close as possible on top. Finally, give a large dill umbel again, add the salt, weigh down with the small saucer and carefully pour the boiling water over it almost to the brim. Close tightly with the tea towel and elastic. Store in the kitchen at room temperature.
Enjoy
- The cucumbers lose their great green color every day, the brine becomes cloudy / white. After 4 days you can already taste it! Remove the cucumbers with a clean fork (not your fingers), rinse and pat dry. After 7 days, the cucumbers have achieved their optimal taste. Now you can enjoy it as a side dish to a farmer’s breakfast, as a topping on a butter cake of your favorite bread, or just like that. They shouldn’t be kept much longer.
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