Ingredienser
- 12 pickling or Kirby cucumbers
- 1 qt / 1L water
- 2 Tbsp coarse Kosher salt without additives
- 6 large sprigs dill, preferably with flower heads
- 1 tsp yellow mustard seeds
- 2½-inch / 6½cm piece horseradish root, peeled and sliced into 4 pieces
- 4 garlic cloves, halved
Instruksjoner
- In a large bowl, combine the cucumbers with enough cold water to cover and let sit for 2 hours. Drain and wash thoroughly under running water to get rid of any sand residue, cut off the ends, then set aside.
- In a large saucepan over high heat, bring the 1 qt / 1L water to a boil. Turn off the heat and let cool until the water is lukewarm, then add the salt and stir to dissolve.
- Sterilize two 1-qt / 1L jars and jar lids with boiling water.
- In the bottom of each jar, place 3 dill sprigs and ½ tsp of the mustard seeds. Add the cucumbers vertically, tightly packing as many as you can into the jar. Place 2 horseradish slices and 2 garlic cloves in the remaining space between the cucumbers. Completely cover the cucumbers with the lukewarm salted water—nearly to the top of the jar. (If you need additional water, prepare another portion, as described previously.)
- Put the jars on a plate or tray to catch any brine that spills over during fermentation. Loosely twist on the jar lids to allow some air flow, place the jars at room temperature in a dark place, and let them sit for 4 to 5 days until the water becomes very cloudy and the cucumbers have started to turn a duller green. Then tightly close the lids, transfer to the refrigerator, and let them sit for about 1 week before serving. The longer the cucumbers sit in the brine, the more sour they will become.
- Brined cucumbers can be stored in the fridge for up to 3 months.
Koketips
These will be edible in just a few days, with a crunchy green center and brined skin. At this stage they are great as a snack or for pairing with the Lard Spread. For Brined Cucumber Soup, they must be fully translucent on the inside and brined for at least 1½ weeks.
The brining liquid should be cloudy. A white film may develop on the surface; this is a normal part of fermentation. However, if you see any mold on the jar, lid, or brine, or notice a strong, unpleasant smell, discard the cucumbers and start a new batch.
Beskrivelse
My plans took me to Oxenfurt to attend to some family business. Given the opportunity, I resolved to meet up with old friends from my time at Lan Exeter University, all now employed by Oxenfurt Academy's Faculty of Technology—or, as its students would humorously have it, the "Deus Ex Machina." My first evening in the city saw me unpack in the student lodgings, available for travelers to rent while students are away. I then set out to find the address my companions of yore had appointed for our reunion. The festivities were underway by the time I arrived, and my friends greeted me with tipsy huzzahs. Just like old times ... we started with nip glasses of something strong and an appetizer from the house larder. My companions had prepared the favored snack of busy academics such as themselves: crunchy cucumbers brined with garlic, dill, and horseradish, as per the tried-and-true Oxenfurt Drinker's Club recipe. Our samplings of liquors, pickled tidbits and lard-smeared bread soon inspired a round of "Ne'er Have I Ever," during which I detailed my unfortunate nekker-occasioned loss of Leftover Potato Bread in Velen—to peals of laughter, I might add.