Pickles

Ingredients for 1 servings:

• 5 kg cucumber(s), small pickled cucumbers
• Salt, per liter of water 40 g
• onion(s)
• dill
• vine leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

I got this recipe from my grandmother. You either love pickled cucumbers or you don’t. First, wash and brush the cucumbers in a large tub. Drain the water. Refill the tub with cold water and let the cucumbers soak for at least 12 hours. Peel and wash the onions, and wash the dill and vine leaves. Now for the pickling: take a stone pot and line the bottom well with vine leaves. I start with the thickest cucumbers and place them on the layer of vine leaves. I place the onion pieces in the gaps. The next layer is the dill, and then another layer of vine leaves on top of the dill. Then another layer of cucumbers, and so on, until the pot is full. The final layer is vine leaves. Now boil the water for the pickled cucumbers. I use 40 g of salt per liter of water. My stone pot held 6 liters of water, so I needed 240 g of salt. Let the water cool and pour it into the stone pot. The cucumbers must be covered with water. Finally, weigh it down with a plate and a stone. Let the stone pot stand at normal room temperature for about 10 days, then you can eat the first pickles. I always use the small ones first, as they’re then properly marinated. A thin layer of mold will form on the surface. It doesn’t look delicious, but it’s how it’s supposed to be.