Senfgurken > Oskar Marti
pickles
2 kg small cucumbers (long as a
1 finger)
6 large onions, finely diced
3 bunch dill, finely chopped
5 borretsch leaves, finely
1 chopped
500 ml white wine vinegar
750 gm mustard, medium hot
250 gm sugar
2 bay leaves, ground
2 cloves, chopped finely
1 tablespoon black pepper, ground
(Borretsch is the German name for the herb. I have no idea what it is in English. The leaves are fairly large (like very large basil leaves) and dark green. It is a key herb in "Frankfurter Gruene Sauce". )
[It's borage- JW]
Wash the cucumbers, remove stem, and dry well. Put vinegar, mustard, sugar and the herbs Onions, Dill, Borretsch in a pot and bring to a boil. Add bay leaves, cloves, and pepper. Bring back to a boil while stirring. Add cucumbers and bring back to boil very carefully. Turn cucumbers occasionally. Fill cucumbers (and cooking juice) in glass jars while very hot and close immediately. Let cool and store for at least 3 to 4 weeks before using.
Original source: Oskar Marti, Ein Poet am Herd,Sommer in der Kueche Taken from Deutsches Kochbuch Kaiserslautern at http://www.unix-ag.uni-kl.de/%7Emdenn/kochbuch/ Translated by Christiane Roehler
Yield: 1 servings