Salt pickled gherkins, Saltgurka, was made every autumn to be preserved over the winter. Serve the cucumbers with paté or meat, or in the russian way with smetana and honey.
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- Brush the cucumbers thoroughly in lukewarm water. Then make the salt brine: Stir the salt in the water. Put the cucumbers lie in the salt brine for ½ ‒1 day.
- Pickling brine: Put vinegar, water, salt and alum in a sauce pan. Bring to boil, lower temperature and let simmer until salt dissolves. Allow to cool.
- Peel ginger and horseradish and cut into smaller pieces. Rinse currant leaves and dill tops.
- Remove the cucumbers from the brine and layering them in jars with ginger, horseradish, currant leaves, dill and peppercorns. Set the first row of cucumbers on end, then the second line in the same way and end up with half or sliced cucumbers to fill the jar.
- Pour pickling brine over the cucumbers, put on the lids and turn the jars upside down a few times to distribute the spices evenly. Put in dark and cool place for about 3 weeks. Then the cucumbers are ready to serve.