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Köche-Nord.de • Salzgurken (Ogurcy soljonyje)
Salzgurken (Ogurcy soljonyje)

Menge: 1 Portion

6...8 prozentige Salzloesung
-- aus jodfreiem Salz
Gurken
Eichenblaetter
Kirschblaetter
Johannisbeerblaetter
Dill
Basilikum, frisch
Estragon, frisch
Koriander, frisch
Pfefferkraut, frisch

Diese Salzgurken werden 3 Monate eingelegt: man muss moeglichst
frische Gurken nehmen, am besten solche, die am selben Tag geerntet
wurden. Sie sollten nicht zu gross, nicht gelb und nicht beschaedigt
sein.

Die Mengen sind nicht angegeben, da sie sich nach der Gefaessgroesse
richten.

Am Vortag fuer die Salzloesung ein Gewichtsteil Salz mit fuenf
Gewichtsteilen Wasser in einem emaillierten Topf auf 95 bis 100 GradC
erhitzen. 24 Stunden stehen lassen, filtern und mit soviel Wasser
verduennen, dass eine sechs- bis achtprozentige Loesung entsteht,
d.h. es muessen sechs bis sieben Gewichtsteile Wasser hinzugefuegt
werden.

Die Gurken mit kaltem Wasser gruendlich spuelen. Das Holzfass oder
ein Glas bzw. Tongefaess sehr gut spuelen, den Boden mit Eichen-,
Kirsch- und Johannisbeerblaettern bedecken.

Dill in 5 cm lange Stuecke schneiden, einen Teil auf die Blaetter
legen. Die Haelfte der restlichen Kraeuter sowie die Meerrettichwurzel
darauflegen. Die Gurken senkrecht in das Gefaess stellen und die
restlichen Gewuerze sowie einige Pfefferkoerner schichtweise um sie
und ueber ihnen verteilen.

Reichlich Salzloesung hinzugiessen, mit einer Holzscheibe bzw. einem
Porzellanteller abschliessen. Beschweren, doch nicht so stark, dass
die Gurken zerdrueckt werden ! Ein Handtuch darueberlegen und den
Beginn der Gaerung, nach einigen Tagen, abwarten. Dann in einem
kuehlen Raum, beispielweise dem Keller, oder im Kuehlschrank
kaltstellen.