Pickles

Ingredients for 1 servings:

• 1 kg cucumber(s), small
• 5 large garlic cloves
• 1 bunch of dill or dill flowers
• 1 bunch borage
• n. B. Salt
• n. B. water

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Total time approx. 14 days 30 minutes

Wash and remove the stems from the freshest pickling cucumbers possible. Soak any wilted cucumbers in water overnight. Then arrange them in a suitable container and add the herbs. Lightly crush the garlic cloves and add them with the skin. Then pour in cold (!) brine. In my experience, I need 1.5 liters for this – and 40 g of salt per liter of water. The cucumbers must be covered. Weigh everything down with a plate and place something heavy (a clean stone or a can) on top to keep the cucumbers down. I start eating the first cucumbers after just 3 days. They ripen after 14 days. But they don’t survive that for me. You don’t need vine leaves or cherry leaves to make this recipe. Likewise, the choice of container isn’t crucial to success. However, a tall, narrow container works well.