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Salt Pickles

12 servings

Ingredients

• small, firm, green cucumbers (without seeds) (as needed)
• 3 l hard water (well water)
• 50 g salt (per liter of water)
• dill (plenty)
• horseradish (plenty)
• tarragon (plenty)
• cherry leaves (plenty)
• basil (plenty)
• grape leaves (plenty)
• pepper (plenty)
• cloves (plenty)
• allspice (plenty)

Instructions

1. For a 10-liter barrel, take about 3 liters of hard well water and 50 grams of salt per liter, plus plenty of dill, horseradish, tarragon, cherry leaves, basil, grape leaves, pepper, cloves, and allspice.
2. Rinse small, firm, green cucumbers without seeds or blemishes, place them in well water, then pack them tightly into the barrel in layers with the herbs and spices, ensuring no gaps; place a layer of herbs at the bottom and top.
3. Completely dissolve the salt in cold water, stir well, and pour the brine over the cucumbers so they are amply covered.
4. Have the cooper seal the barrel; it must have a bung hole in the bottom to replenish saltwater if needed.
5. Store in the cellar and turn the bottom side up once a week.
6. For consumption, remove the bottom, place a slate slice on top, and weigh it down with a small stone to keep the rising cucumbers submerged.
7. Remove any mold that forms, as with other preserved vegetables, and keep the barrel clean.

Modernized from a treasured 19th-century German cookbook.