Spreewälder Gurken
Dill-fermented gherkins
Spreewälder Gurken: dill-fermented gherkins from the Spreewald
In the Spreewald, the forest and canal country south-east of Berlin, cucumbers have been fermented in barrels of dill brine for centuries, and in late summer the riverbanks are lined with stalls selling them by the jar. These salt-fermented gherkins are sour, garlicky and crunchy, eaten as a snack, alongside sandwiches or with jacket potatoes and quark. No vinegar is used: lactic fermentation does the souring. The most common mistake is letting cucumbers poke above the brine, where mould can start. Chef's tip: choose small, firm, freshly picked cucumbers and add a few vine or oak leaves; their tannins keep the gherkins crisp.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 2 ¼ lb small pickling cucumbers8–10 cm long, very fresh
- 4 ¼ cups water
- 1 ¾ oz fine sea salt (no iodine)
- 4 cloves garlicpeeled and halved
- 1 tsp yellow mustard seeds
- 1 tsp black peppercorns
- 4 vine, oak or blackcurrant leaves (optional)
- 1 slice of fresh horseradish (optional)
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Method
0/7 doneStep 1: Sterilise a 2-litre jar (or two 1-litre jars) and lids: wash in hot soapy water, rinse, then heat the jar in a 250°F oven for 15 minutes and boil the lids for 5 minutes. Let them cool before filling.
20 minStep 2: Soak the 2 ¼ lb small pickling cucumbers in cold water for 1 hour, scrub gently and trim a thin slice from the blossom end, where the enzymes that cause softening sit.
5 minStep 3: Bring the 4 ¼ cups water and 1 ¾ oz fine sea salt (no iodine) to the boil, stir until dissolved and let it cool completely.
5 minStep 4: Put half the 4 dill flower heads or a big bunch of dill, 4 cloves garlic, 1 tsp yellow mustard seeds, 1 tsp black peppercorns, 2 bay leaves, 4 vine, oak or blackcurrant leaves and 1 slice of fresh horseradish in the jar. Pack the cucumbers in tightly standing upright, then add the rest of the flavourings.
5 minStep 5: Pour over the cold brine so the cucumbers are covered by at least 2 cm; weigh them down with a small clean plate or a zip bag of brine. Close the lid loosely to let gas escape.
3 minStep 6: Leave at cool room temperature (18–72°F) for 5–8 days. The brine turns cloudy and bubbles, and the cucumbers change from bright to olive green; taste one from day 5. A white film on top can be skimmed off, but throw the whole batch away if you see fuzzy or coloured mould or it smells rotten.
5 minStep 7: When they are as sour as you like, close the lid tightly and move to the fridge. They keep for 2–3 months in the fridge, always under the brine; use a clean fork to take them out.
2 min
Nutrition per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spreewälder Gurken take?
- About 30 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of small pickling cucumbers?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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