Method

Peel fresh, green cucumbers and cut them lengthwise into four or more pieces. Wash the pieces, dry them carefully with a napkin, and pack them in a glazed earthenware jug. Bring to a boil enough vinegar to cover the cucumbers and, while still hot, pour it over them and set the jug aside for 2 days. Pour off the vinegar, bring it to a boil, and repour it over the cucumbers while still hot. Repeat this again after 2 days. Coarsely pound together a little white and black pepper, the same amount of cloves, and a little more allspice. Finely chop a little horseradish, 2 onions, and 1 or 2 heads of garlic. Add 4 lots of black mustard and mix all the seasonings together. Remove the cucumbers from the vinegar, roll them in the seasonings, and place them in a jar, sprinkling on any leftover horseradish, onion, and garlic. Pour on strong, just-boiled vinegar. When the liquid has cooled, wrap a bladder round the jar, and store in a cold place.

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