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Small Pickled Cucumbers

10 servings

Ingredients

• 5 l small cucumbers (for approx. 5 l pot)
• 200 g salt
• 250 g pearl onions or other small onions
• 125 g horseradish, in slices
• 30 g dry ginger
• 15 g white peppercorns
• 8 g allspice
• 12 pcs bay leaves
• 2 handful dill
• 1 handful tarragon
• raw wine vinegar (as needed)

Instructions

1. Green snake cucumbers are best for pickling.
2. Wash them clean in fresh water, sprinkle with salt, and let stand for 12 hours.
3. Rub the pearl onions with salt until all skins are removed.
4. Layer the cucumbers with the spices and herbs in a stoneware pot that is new or used only for cucumbers.
5. Cover with raw wine vinegar, which will help them stay greener.
6. After 14 days, pour off the vinegar, boil it, skim off any foam, and pour it cold over the cucumbers.
7. Weigh down the pot with a slate slice and a stone, tie it up, and place it in a cool, airy spot.

Modernized from a treasured 19th-century German cookbook.