Summer 1946—Sour or Salt Cucumbers (Pickles)



  • A three-score (Schock = 60) cucumbers
  • 5 liters water
  • 250g salt
  • Cherry or Wine leaves
  • 40g dill
  • some dittander (peppergrass)


Beauteous cucumbers without spots are going to be put into cold water over night. On the next day brush them clean, pierce them with a wooden skewer or knitting needle and layer them in Steintopf (earthenware). On top lay the dill, cherry- or wine leaves. Boil water and salt let it cool down and pour over the cucumbers, weight them down and leave in a warm room. If you store them for a longer period of time take the leaves and dill off the top; cucumbers will last longer as the leaves turn streaky easily.

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