in Germany

Spreewald pickles

updated

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Ingredients for 1 servings:

  • 1 kg pickled cucumbers, small to medium-sized
  • 2 onions, sliced
  • 1 tsp salt
  • 3 tbsp sugar
  • 3 bay leaves
  • 1 tsp peppercorns
  • 3 tsp mustard seeds, yellow
  • 1 tsp horseradish, grated, from the jar, optional
  • 1 tbsp, heaped dill, freshly chopped
  • 120 g vinegar, 5%

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

vegetarian, vegan

Peel the cucumbers and slice them into approximately 1 cm thick slices. Mix them with the spices (or horseradish if you like) in a bowl, cover, and refrigerate for at least 4 hours. Shake occasionally. Hence the name “shake cucumbers.” This will allow enough juice to form so that the cucumbers are almost completely covered. The longer the cucumbers sit, the softer they become. Transfer them to clean jars and remove them only with a clean fork or spoon. Store in the refrigerator. They will keep for about 1 week, if at all.

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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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