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Traditional Estonian pickled gherkins are made in a large wooden barrel. cucumbers are placed between layers of blackcurrant leaves, dill stalks and slices of horse radish. Chilled water, containing 4 - 6% salt is poured over the cucumbers, and then a weight is placed on them. The barrel is then taken into a cool cellar with even temperature, where bacteria will produce lactic acid which will ferment the cucumbers. In about 30 days, the cucumbers acquire a pleasant, distinctly sour taste. Those who do not possess a cellar have devised new methods of pickling cucumbers in modern apartment buildings.

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rdfs:label
  • Pickled gherkins
rdfs:comment
  • Traditional Estonian pickled gherkins are made in a large wooden barrel. cucumbers are placed between layers of blackcurrant leaves, dill stalks and slices of horse radish. Chilled water, containing 4 - 6% salt is poured over the cucumbers, and then a weight is placed on them. The barrel is then taken into a cool cellar with even temperature, where bacteria will produce lactic acid which will ferment the cucumbers. In about 30 days, the cucumbers acquire a pleasant, distinctly sour taste. Those who do not possess a cellar have devised new methods of pickling cucumbers in modern apartment buildings.
dcterms:subject
abstract
  • Traditional Estonian pickled gherkins are made in a large wooden barrel. cucumbers are placed between layers of blackcurrant leaves, dill stalks and slices of horse radish. Chilled water, containing 4 - 6% salt is poured over the cucumbers, and then a weight is placed on them. The barrel is then taken into a cool cellar with even temperature, where bacteria will produce lactic acid which will ferment the cucumbers. In about 30 days, the cucumbers acquire a pleasant, distinctly sour taste. Those who do not possess a cellar have devised new methods of pickling cucumbers in modern apartment buildings.
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