Pickle cucumbers in a stone pot

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The soaking can help the cucurbits to achieve the individual taste that you will probably look for in vain in the grocery store. In the stone pot, you can pickle cucumbers according to your taste and put your own ideas into practice.

Even today, cucumbers cannot be stored for too long without being pickled.
Even today, cucumbers cannot be stored for too long without being pickled.

What you need:

  • 2.5 kg of cucumber
  • horseradish
  • Garlic cloves
  • onion
  • dill
  • tarragon
  • Bay leaves
  • Cloves
  • 3 cups of vinegar
  • 5 cups of water
  • 1/2 cup of salt
  • 1/2 cup of sugar
  • Mustard seeds
  • Savory

Pickling cucumbers made new flavors possible

  • That Insertion of cucumbers to keep them in the stone pot for long periods of time was one of the few for earlier generations Opportunities to store products from your own garden for a longer period of time and still be edible keep.
  • When pickling cucumbers, there was also the fact that it was stored in a stone pot with the addition of vinegar and spices as well as other suitable ingredients the taste could be influenced accordingly.
  • Although nowadays very few have the time for their own garden and everyone who wants it Pickled cucumbers longed for, it is possible to buy them at any time, with the help of self-pickling more suitable Recipes lead to a special taste experience.

Make this pumpkin plant durable and tasty in a stone pot

Would you like to pickle your beloved pickles yourself and refine them with ingredients of your own taste, you can refine a simple basic recipe according to your taste and thus your individual taste create.

  1. Wash the stone pot thoroughly with cold water the end.
    2. Instructions - pickling cucumbers

    Whether curved, straight, small, large, raw or pickled - cucumbers are not only available in ...

  2. Clean the cucumbers with a soft brush under running water.
  3. Before you that vegetables in the pot, you should pierce each of the cucurbits several times with a suitable needle or something similar. This ensures that the sauce can penetrate the cucumber.
  4. Now place the vegetables in layers in the stone pot. Cover each individual layer with the respective spices of your choice.
  5. Finish the stacking approx. 10 cm below the edge of the pot.
  6. Now mix the brew and bring it to a boil.
  7. Is the brew to approx. Cooled 70 degrees, carefully fill up the stone pot.
  8. Let the covered pot sit for approx. Stand for 2 weeks at room temperature before storing it in a cool place, for example in the cellar, for about 6 more weeks before starting to eat it.
  9. With proper storage, you now have approx. 6 months to empty the stone pot.

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