Spreewald dill pickles

What it rests on

The dish as the book builds it, from the plate down to the ground.

1. The plate

   Spreewald dill pickles

2. Ingredients

   • Cucumbers from the garden beside the field Chapter 6 133
   • Dill, horseradish leaf, oak Chapter 6 133 37
   • Salt Chapter 11 125

3. Crafts

   • The light brine, 3.5 to 5 % Chapter 11 114 93
   • Under the brine for three weeks Chapter 13 93

4. Tools

   • The crock, Bunzlau or Görzke stoneware Chapter 17 140
   • A weight and a cloth Chapter 13

5. Ground

   • 300 m² of garden, 25 beds Chapter 6 133
   • The cellar, 7 m³ Chapter 12 64 126

Its documents

• 114 Traditional Fermented Pickle Recipe The Science and Praxis of Traditional Barrel-Fermented Dill Pickles: Osmotic Dynamics, Microbial Succession, and Defect Prevention

The chapters that use them

• Chapter 11 Salt
• Chapter 13 Sour

In the log

The claims that cite its documents, the safety rows first.

• S5 confirmed Safety Light brine 3.5 to 5 % of total weight for lacto-fermentation
• R1 amended Safety Sauerkraut 20 g salt per kg (18 to 30 range); brined vegetables 35 to 50 g per kg total; 18 to 22 °C first week then cellar
• S8 confirmed Saturated brine 26.4 % by weight = 100 °SAL; each 10 ° about 2.6 %
• R8 amended Dutch settlers brought cucumber pickling to the Spreewald in the 14th century; Fontane on Spreewald pickles (1860s)