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Quick gherkins in a jar

Pickled cucumbers in the glass

Recipe gherkins in a jar

It also works without a fermentation pot: quick pickles in a jar. Ready to eat after 3 days. A recipe from Altzauche.
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Course: preserve
Cuisine: Spreewald
Keyword: savoury
Difficulty: Experienced
Rest time: 3 days
Total Time: 1 hour 30 minutes
Servings: 5 portions

Ingredients & Shopping list

  • 3 kg small firm pickled cucumbers
  • 1-2 tsp mustard seeds (per jar)
  • fresh chopped dill (per jar)
  • 1 onion (per jar)
  • 6 spice grains (per jar)
  • 1/4 bay leaf (per jar)
  • 5 peppercorns white (per jar)
  • possibly tarragon and some fresh horseradish (per jar)

Spice Broth

  • 1 l vinegar
  • 5 l water
  • 2 handfuls salt
  • 500 g sugar

Preparation

Spice Broth

  • Bring all ingredients to a boil. Then let the brew cool down.

Gurken zubereiten

  • Wash the cucumbers, brush them, dry them and prick them several times with a needle.
  • Pour the cucumbers whole into the screw-top jars and add the herbs and spices.
  • Pour the cooled brine over it. The cucumbers must be completely covered. Close with the lid.
  • Store the jars in the refrigerator.

Tips & Hints

The cucumbers are ready to eat after 2 to 3 days.

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Eingelegte Gurken mit Dill im Tontopf

The recipes are courtesy of the book “Original Spreewälder Gurkenrezepte” by Karl-Heinz Starick from Lehde.

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