Pickled cucumbers in a stone pot

Ingredients for 1 servings:

• 1 bucket of cucumber(s) (pickling cucumbers), 10 L bucket
• Dill 1 stalk per 2 layers of cucumbers
• Tarragon 1 small sprig per 2 layers of cucumbers
• Savory 1 small sprig per 2 layers of cucumbers
• Salt, 50 g salt per 1 liter of water
• Vinegar, 1 liter of water, 1 tablespoon of vinegar, 10%

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Grandma Thea’s Best

Rinse the cucumbers, clean them, and pierce them several times with a needle. Layer two layers of cucumbers in the stone pot. Place a large sprig of dill, stripped leaves from a small sprig of tarragon, and a small sprig of savory on top of the cucumbers. Now place two more layers of cucumbers and layer the herbs as before, repeating this process until the stone pot is full. Mix together 5 liters of water, 250g of salt, and 5 tablespoons of vinegar and pour over the cucumbers. If desired, a packet of cucumber preserve can be added according to the instructions. To prevent the pickles from tipping over, I add an extra tablespoon of salt to the finished stone pot for every 1 liter of water poured in. Place a plate upside down on top of the cucumbers and weigh it down with a boiled field stone; they must be completely covered with liquid. Wait until they are tasty.