By durable made cucumbers admit, are salt cucumbers, regionally also as sour cucumbers. It already in the Roman antique one estimated and are today mainly east a meant line from Berlin to Vienna (Salzgurkenmeridian) in entire eastern Europe and Russia common. Salt cucumbers are rich at Vitaminen and mineral materials.

For the production of salt cucumbers firm, medium sized and intact inserting cucumbers are cleaned thoroughly, something eingesalzen and after approximately 24 hours with cold water rinsed off, afterwards also depending upon prescription varying further added like pepper and spice carnations, Dill, Basilikum, laurel, wine sheets, Meerrettich, sugars etc. in before stoneware pots ausgeschwefelten cleaned with vinegar or or laminated, which becomes partly cut cucumbers with moderately more gesalzener, and after unique boils up cooled down Salzlake poured over, and finally with a linen or a cotton cloth, a Holzbrett and a stone weights - for sterilizing before expenditure-cooked - so that the cucumbers remain covered always by Lake. In order to set the fermentation process on, additionally a small piece brown bread or something Sauerteig can be put as conclusion on top. The container is covered, but is not hermetically locked. The cucumbers are stored after possibility some days with approximately 30 "°C - however not over it -, in order to set the on, thereafter at cellar temperature. After approximately six weeks the fermentation is final.

See also: Sauerkraut, sour cucumber time

Literature

• Peter Meurer: Influence of plant-own enzymes and other factors on the texture of fermentierter cucumbers. University of high home Diss. 1991

Belletristik

• Waltraud white: I love"Â…"Â… summer rungs, plum jam and salt cucumbers, Cologne 1997 ISBN 3-9802860-7-X

Articles in category "Salt cucumber"

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