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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors
     
 

Gurken - Sun-Fermented Pickles

by Lizzi Ingrisch via Jody McKim Pharr)

Comment:  A delicious treat, made by my cousin's wife Lizzi Ingrisch.

  • use small cucumbers

  • 1 liter water

  • 1 spoon of salt

  • some dill

  • top it with a slice of bread for the fermentation

Place in glass jar with lid, in the sun for 2-3 days. 

They will spoil if not eaten that week.

[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr, 4 Dec 2005]
 
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