Pickled Gherkins

Pickled gherkins are a classic sweet-and-sour, dilly mixed pickle – put up in summer, they are a joy all winter.

1. Wash and clean the small cucumbers thoroughly.

2. Layer them into clean, boiled jars with the garlic, the fresh dill, the mustard seed and the bay leaf.

3. Bring the vinegar to the boil with the water, the sugar and the salt, and cook it for a few minutes.

4. Fill the hot liquid over the cucumbers, so it completely covers them.

5. Seal the jars, and leave them to cool slowly under wrapping (dunszt, under a blanket).

6. Mature them in a cool, dark place for a few weeks.

Tip: A dill flower or two put into the jar makes it even more aromatic.