Sour Gherkins Spreewald Style

Sour gherkin time

Horseradish gives Spreewald gherkins their piquant good taste. This East German specialty can be effortlessly made the same.

Preparation

Rinse the cucumbers, pat dry and place unpeeled in a high earthenware pot. Sprinkle with salt and leave for one night with the lid closed.

The following day, remove the cucumbers from the pot and pat dry. Cut the horseradish into fine slices. Layer the cucumbers alternately with the horseradish, small onions, finely chopped dill, tarragon and the other spices in the cooking pot. Bring vinegar and water to a boil and pour over the top. Cover the casserole and leave to cool. After ten days, carefully pour off the gravy from the crockpot, bring to a boil again, and pour in again.

Ten days later, repeat the same process. After twenty days, cover the cooking pot with cellophane wrap and keep refrigerated.

The Spreewald gherkins taste exceptionally good in sausage salad, steamed as a vegetable garnish or simply out of hand.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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