Spreewald gherkins

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash the cucumbers, brush them vigorously if necessary and dab them dry. Layer cucumbers in a bowl, sprinkle the cucumbers with salt. Cover and leave to stand for about 12 hours. Then remove the cucumbers, wash and pat dry. Peel and halve the shallots. Peel horseradish and cut into thin slices. Wash dill and dill flowers, dab dry. Cut dill roughly. Layer cucumbers alternating with shallots, horseradish, dill, dill blossoms, mustard seeds, allspice and bay leaf in prepared twist-off jars. Bring vinegar, 2 litres of water and sugar to the boil. Stir in the preserving aid. Immediately pour the boiling hot stock over the cucumbers so that everything is well covered. Close the glasses. Store in a cool place for about 2 weeks. Then drain the stock, bring to the boil again and pour over the cucumbers again. Close the glasses again. Let the cucumbers steep in the stock for 4-6 weeks

2. 2

   Shelf life 9-12 months

3. 3

   Waiting time approx. 12 hours