Pickled cucumber

Pickles, in northern and eastern Germany known as pickles are preserved by lactic acid fermentation cucumbers. They were already valued in ancient Roman times and today are mainly east of an imaginary line from Berlin to Vienna ( pickles Meridian ) throughout Eastern Europe and Russia spread.

To prepare solid medium and undamaged pickles are thoroughly cleaned, slightly salted and rinsed off after about 24 hours with cold water, then come up with depending on the recipe varying other ingredients added, especially dill, horseradish and garlic, but also pepper and allspice, laurel, vine leaves or cherry leaves, basil can be added. In previously with vinegar cleaned or ausgeschwefelten stone pots or wooden barrels the cucumbers are layered, covered with moderately salted and cooled after one boiling brine and then weighted down with a linen or cotton cloth, a wooden board and a stone - boiled to sterilize before - so that the cucumber always remain covered by the brine. To set the fermentation process in motion, a small piece of rye bread or sourdough something can also be placed on top as a conclusion. The vessel is covered, but not hermetically sealed. The cucumbers are by chance a few days at about 30 ° C - but not exceed - stored to set the lactic acid fermentation in gear and then at cellar temperature. After about six weeks, the fermentation is completed.

In South and West Germany are in vinegar pickled gherkins called " pickles ".

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