John Myers
Ingredients for 1 servings:
- 2 kg cucumber(s), fresh, 8 – 10 cm long
- 3 stalks of dill with seeds
- 10 garlic cloves
- 1 piece(s) horseradish, approx. 8 cm long
- ½ pepper
- 5 currant leaves
- 10 cherry tree leaves
- Water, boiled, cooled
- Salt, coarse
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes
finished in 3 days
Soak the cucumbers in cold tap water for 3-4 hours (this will keep them nice and crisp). Cut off the tips and pierce each cucumber 2-3 times with a knife (1-1.5 cm deep). Then cut the dill stalks into approximately 10 cm long pieces, peel and halve the garlic cloves, and peel the horseradish root and cut into 0.5 cm thick slices. Place half of the spices in the bottom of a large jar, then the cucumbers, then scatter the spices on top. For the brine, you’ll need 1 liter of water (boiled and cooled) and 1 handful of coarse salt. Pour the brine over the cucumbers until they are covered. Cover the jar with cheesecloth and let stand. These “half-salted” cucumbers will be ready in 2-3 days in the heat. Then refrigerate. What goes best with it: Peel the potatoes, dice them, boil them, discard the water, add salt, a piece of butter and some chopped parsley, put the lid on and shake vigorously.
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