Vinegar Pickles No. 2

Ingredients

• Medium sized, firm cucumbers or pickles
• Vinegar
• Tarragon
• Green or red peppers
• Summer savory
• Thyme
• Cloves
• Pepper-corns
• Bay-leaves

Method

1. 1

   Wash the cucumbers and put on to boil with the vinegar.

2. 2

   As soon as they begin to boil, take them off, drain them and let them get cold.

3. 3

   Put in layers in a stone jar with herbs and spices, the latter on top.

4. 4

   Then cook fresh wine vinegar and pour on sufficient to cover the pickles by 1.5 inches.

5. 5

   The vinegar must be hot.

6. 6

   After 8 days, drain off the vinegar, cook it again and pour it hot over the pickles.

7. 7

   When it is cold, cover them, put a weight on and keep them in a cool place.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 173. The excerpt below is the record exactly as published.

INEGAR PICKLiES No. 2. Medium sized, firm cucumbers or pickles Vinegar Tarragon Green or red peppers Summer savory Thyme Cloves Pepper-corns Bay-leaves

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