Cucummern

Ein New Kochbuch. Marx Rumpolt. 1581, Transcribed by Dr. Thomas Gloning; Translated by Gwen Catrin von Berlin.

20. Schel die Murcken/ vnd schneidt sie breit vnnd duenn/ mach sie an mit Oel/ Pfeffer vnd Saltz. Seind sie aber eyngesaltzen/ so seind sie auch nit boeß/ seind besser als roh/ denn man kans eynsaltzen mit Fenchel vnd mit Kuemel/ daß man sie vber ein Jar kan behalten. Vnnd am Rheinstrom nennet man es Cucummern.

20. Peel the Cucumbers/ and cut them broad and thin/ season them with oil/ pepper and salt. But if they are salt-preserved/ they are also not bad/ are better than raw/ because one can salt it with Fennel and with caraway/ that both can be kept over one year. And near the Rhine-stream one calls it Cucummern.

	Cucumbers to fill jar
4 T	Canning Salt
3 t	Fennel Seeds
3 t	Caraway Seeds
	Oil
	Black Pepper

Clean cucumbers. Mix salt, fennel, and caraway with water. Place cucumbers in glass canning jar and pour brine over. Weight to ensure that all cucumbers stay below the water. Allow to sit unsealed, covered with a towel, in a "room temperature" location for two to three days. Check to see if a scum forms on the top of the water. If if does, remove with a paper towel or spoon. After they have reached desired sourness remove weight and seal jar. Keep in the refrigerator for several weeks before serving, shaking jar occasionally to distribute seasoning.

On day of service, peel and thinly slice the cucumbers. Dress lightly with olive oil and a small amount of pepper. Place in a sealed container and hold in refrigerator for several hours before service.