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Pepper Pickles or Znaim Cucumbers

6 servings

Ingredients

• small, finger-length cucumbers (as needed)
• salt (a little)
• cherry leaves (a little)
• dill (a little)
• 0.25 l vinegar
• 0.75 l water
• bay leaves (a little)
• black pepper (a little)
• sugar (a little)

Instructions

1. Wash small, finger-length cucumbers clean, dry them, and place them in salt for 24 hours.
2. Then dry them again, place them in a stoneware pot with cherry leaves and dill, and pour boiled vinegar and water over them in a ratio of one part vinegar to three parts water.
3. Let stand for 8 days, frequently reheating the vinegar and pouring it boiling over the cucumbers.
4. Afterward, place the cucumbers on a sieve and remove the herbs.
5. Combine the vinegar with fresh cherry leaves, bay leaves, black pepper, a little dill, and a little sugar, bring to a boil twice, and pour over the cucumbers.
6. After cooling, tie the stoneware pots with parchment paper.
7. For larger quantities, the cucumbers can also be placed in small barrels.

Modernized from a treasured 19th-century German cookbook.