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Spreewald Quick Cucumbers

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Spreewald Quick Cucumbers

The perfect spreewald quick cucumbers recipe with a picture and simple step-by-step instructions.

  • 1 kg Green cucumber
  • 2 Medium-Sized onions
  • 1 teaspoon Salt
  • 3 tablespoon Sugar
  • 3 teaspoon Mustard seeds
  • 6 tablespoon Vinegar 10%
  • 2 Bay leaves
  • Peppercorns
  • Fresh dill
  1. Peel the cucumber and cut into 0.5 cm thick slices. Mix the salt, mustard seeds, sugar and vinegar in a cup. Cut the onions into thin rings.
  2. Place the cucumbers in layers in a bowl and fill up with onion rings, peppercorns, bay leaves and a mixture of herbs. The herb mixture does not cover the cucumbers. After a few hours, so much of its own juice has formed that the cucumbers are almost covered.
  3. Chop the dill and mix in. Stir well every 5 hours and let stand one night. Finished.
Dinner
European
spreewald quick cucumbers

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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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