European
Germany - Side Dishes
Eingemachte Spreewälder Gurken
Chef's Menu Description
Brandenburg's iconic Spreewald pickled cucumbers: crisp pickling cucumbers steeped in an aromatic brine of dill crowns, mustard seeds, horseradish, and vinegar.
Ingredients
- • 800g firm pickling gherkins/cucumbers (Einlegegurken)
- • Brine: 500ml water, 250ml white wine vinegar, 50g sugar, 25g coarse pickling salt
- • Aromatics: 4 fresh dill crowns/flowering dill heads, 1 tbsp yellow mustard seeds, 2 bay leaves, 2cm fresh horseradish root sliced, 1 small onion sliced into rings
Preparation Steps
1
Phase 1
Scrub cucumbers in cold water, trim stem ends, and soak in ice water for 2 hours to ensure crispness.
2
Phase 2
Pack cucumbers tightly into sterilized glass jars, alternating with onion rings, fresh dill crowns, sliced horseradish, and mustard seeds.
3
Phase 3
Bring water, vinegar, sugar, salt, and bay leaves to a rolling boil until sugar and salt are fully dissolved.
4
Phase 4
Pour boiling brine over cucumbers to cover completely, seal jars tightly, and let mature in a cool dark place for at least 3-4 days before serving chilled and crunchy.