Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- g 2,500 cucumber (s), prepared and weihed
- 100 g salt
- 150 g onion (s), cut into thin rins
- 2 clove (s) garlic, finely diced
- 1 bunch tarragon
- 1 bunch dill
- 3 bay leaves
- 30 g horseradish, finely diced
- 4 clove (s)
- 3 bell pepper (s), dried
- 10 black peppercorns
- 10 peppercorns, white
- 20 g mustard seeds
- 500 ml white wine vinegar
- 750 ml water
- 250 grams sugar
- 0.5 ½ pack
Print Recipe
Pin Recipe Instructions
- Cut the washed, peeled cucumber into 1 cm thick slices, layer with the salt in a bowl overnight and cover with a cloth. The next day, pour the cucumbers onto a sieve to drain and dry with a cloth.
- Layer the cucumbers and onions alternately with the remaining spices in a stone pot or in glasses. Bring the wine vinegar to the boil with water and sugar and pour it over the cucumbers while hot. After 8 days, pour off the vinegar, bring to the boil, stir in the preserving aid and pour it hot over the cucumbers again.
- After cooling, tie the pot with parchment paper or preserving skin and store in a cold and dark place.
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