Salzgurden (German Pickle)

Ingredients

• Let them lie in water for twelve hours
• a layer of vine-leaves
• some cherry-leaves
• two or three walnut-leaves
• a handful of salt
• a gallon of water

Method

1. 1

   Wipe cucumbers dry after soaking.

2. 2

   In a clean crock or barrel, layer vine-leaves, cherry-leaves, and walnut-leaves.

3. 3

   Pack cucumbers tightly with leaves in between.

4. 4

   Prepare a weak brine with salt and water, covering the cucumbers completely.

5. 5

   Cover with a weight and set in a warm place for a few days.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1703. The excerpt below is the record exactly as published.

Let them lie in water for twelve hours, then wipe them dry. Get an unglazed earthenware crock, or a perfectly clean small barrel, and lay at the bottom of it a layer of vine- leaves, some cherry-leaves, and two or throe walnut-leaves. On the top of these place cucumbers, packing them close, with a leaf or two between them ; cover the layer with wild cherry-leaves. Lay do%vn another layer of cucumber, with here and there a sprig of green diU, and half a walnut-leaf. On these place another layer of vine and cherry-leaves, and proceed in this way till the crock or barrel is full. Prepare a weak brine : say, in the pro- portion of a handful of salt to a gallon of water

Cook this with the app: pantry check, scaling, and the assistant.