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Sugar Cucumbers

8 servings

Ingredients

• 1.5 kg cucumbers
• 750 g sugar
• 0.75 l wine vinegar
• 8 g white peppercorns
• 4 g cinnamon
• ginger, a few pieces (a little)
• beer vinegar (for pre-cooking) (as needed)

Instructions

1. Peel fully grown green cucumbers, preferably snake cucumbers.
2. Cut them lengthwise, remove the seeds and pulp with a silver spoon, and then either cut them into finger-width pieces or use tin cutters to cut them into shapes.
3. Weigh and wash the cucumbers.
4. Place them in beer vinegar, bring to a boil, drain, and then add them to boiling wine vinegar with sugar and spices.
5. After a few minutes of cooking, transfer them into a preserving jar.
6. Reduce the broth slightly and pour it warm, but not boiling, over the cucumbers.
7. After 4-8 days, boil the vinegar again and pour it cold over the cucumbers, a process that can be repeated once more.

Modernized from a treasured 19th-century German cookbook.