Hannes Graf and Elfie Resch quickly responded to my plea for a Burgenland pickle recipe in newsletter no. 107B. Elfie writes and Hannes translates:
The tradition pf preserving fruits and vegetables and providing the cold season vitamin requirement with fruity tidbits, heart-warming Sauerkraut, cucumbers and French beans is nearly gone in Austria. All products are produced in factories very cheaply. To take the glasses or boxes from the shelves of the supermarket is much easier. Homemade takes a lot of time. For some years organic-farmers have also been offering homemade canned products at the weekly markets. Even with expensive prices, the homemade canned products sell with enthusiasm.
At the middle of July in the Seewinkel, the harvest of the cucumbers begins. A slowly growing type is the best one for "Essiggurken" (pickled or vinegar gherkins) and "Salzgurken" (cucumber pickled in brine). But the Austrian paradise for cucumbers is not the Burgenland, but the north of Lower-Austria around the town of Retz.
The basis of all cucumber tidbits are "Feldgurken", cucumbers growing in the field (not in glasshouses). All other sorts are unsuitable. They are either too weak (less turger) and become mushy or have no taste.
We need the following supplies:
- 1/2 - 1 Liter glasses (jars) with screw tops are ideal for pickles and gherkin with mustard seeds (Senfgurken)
- 3 - 5 Liter glasses with sealing ring
- a big bowl for pre-fermenting
- 5 - 10 liter high grade steel pot for the marinade
- 1 ladle of high grade steel
- 1 sieve of high grade steel
- 1 vegetable peeler
- 1 little brush
Sheets as a base for the glasses. The glasses stand on wet sheets because they don't crack when the hot marinade is poured in.
Very important: All utilities must be absolute fat-free. Better wash one more time. One crumb of bread can start the cucumbers fermenting and change the taste.
Here is one of two basic recipes with variations:
(from Elfie Resch and Hannes Graf)
For Salzgurken we need bigger cucumbers, ideally from 6 to 10 cm (2-1/2" to 4"). Also it is better to put them in bigger glasses of 3 to 5 liter and let them ripen a minimum 3 months. Very good are glasses with sealing rings and metal stoppers. The best time to open the first glass is the end of November.
For one 5 liter glass we need 3 kg cucumbers. To have a reserve till the next harvest time, I need for a "Salzgurken"-lover like Hannes more than 15 kg of them.
The procedure for the glasses and utilities are the same as for Essiggurkerl.
Put the "Salzgurken" together with water and salt as above for 24 hours. For one liter water add 75 g salt. After this time brush the cucumbers very carefully and dry. Remove bad points of the cucumbers and put it in the glasses very strong, push hard! Also add a dill flower.
- 2 tsp. mustard seed
- 1 tsp. white pepper seed
- 2 - 3 dill flowers
- 1 tsp. dill seed
- 2 - 3 discs horseradish (sliced fresh)
- for a glass 2 - 3 cloves of garlic
- 125 g salt
- 1/8 liter vinegar or vine vinegar (without flavor enhancer)
To 1,5 liter water, add the vinegar, salt and bring to boil, then add the spices and pour over the cucumbers, absolutely full, when you close the glass, the marinade should run over. Put the cucumbers in a cool room to ripen. For all preserves it is the same rule: The direct sun will kill the size and color. The cucumbers become gray and this does not make for a good appetite.
Notes:
Have much fun by the pickling and Guten Appetit!
Elfie Resch,
Translated by Hannes Graf