We haven’t been able to find pickled gherkins in Berlin. Salt pickled gherkins that is. What is a hamburger without pickled gherkin or your liver paste sandwich for breakfast for that matter?
We have to make our own and now it is the season for tiny cucumbers that we bought from the Farmers Market on Kollwitz Platz in Prenzlauer Berg.
- 1 kilo tiny Cucumbers
- 1 liter Water
- 4 tbsp Salt
- 2 teaspoons Sugar
- 2 1/2 tbsp Vinegar essence
- 2-3 heads of Dill
- 4 centimetres of Horseradish
- 2-3 centimetres of fresh Ginger
- 4-5 Black peppercorns
Scrub the cucumbers clean and prick tiny holes in them, so that they better absorb the flavours. Stir water, salt, sugar and vinegar essence together so that the salt and the sugar dissolves. Let it rest for a couple of minutes.
In the meantime slice the horseradish and the ginger in 0,5 centimetre slices.
Use a big jar, preferably a glass jar, or whatever you prefer. Put cucumbers, slices of ginger, slices of horseradish, the dill heads and the black peppercorns in layers. Pour the liquid carefully.
Let your pickled gherkins draw for a few days before you eat them.