in Germany

Spreewald gherkins

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Ingredients for 1 servings:

  • 2 kg cucumber(s)
  • 300 g spring onions
  • 6 dill blossoms
  • 5 bay leaves
  • 3 juniper berries
  • 3 sprigs of thyme
  • 2 garlic cloves
  • 10 peppercorns
  • 750 ml water
  • 500 ml herbal vinegar
  • 40 g salt
  • 70 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the cucumbers thoroughly and pierce them several times with a roulade pin. Sprinkle them with salt and cover with water. Marinate for half a day, then rinse with clean water. Place the cucumbers and spices in a clay or stoneware pot or jar. Bring the ingredients for the vinegar solution (marinade) to a boil and pour it over the cucumbers while still hot. Cover and let stand for three weeks.

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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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