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Pickles

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Ingredients for 4 servings:

  • 2 kg cucumber(s), medium-sized, firm, green
  • 3 liters of water, saline solution (50 g salt / 1 liter of water)
  • 2 tsp leek (wine leek)
  • 2 tsp peppercorns
  • 2 tsp horseradish
  • 2 tsp tarragon
  • 5 tsp dill
  • 10 tsp cherry leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 4 days 2 hours; Total time approx. 4 days 2 hours 30 minutes

pickled cucumbers

Thoroughly clean and dry the soaked cucumbers individually, layer them with the other ingredients in medium-sized stone pots, and cover with the brine. Weigh them down with a stone (on an upside-down plate). After two weeks, remove the cherry leaves and dill. If mold has formed, rinse the cucumbers and replenish the brine. Let stand for at least one month.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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