The cucumber is next to linseed oil and quark a part of the Spreewald. But where the cucumber gets its own taste from? The small world-famous Spreewaldgurken are crisp and tasty. Fresh herbs and spices alone do not suffice to let become a Spreewaldgurke from a cucumber.

The muggy climate, the humus floor and the iron-bearing water favour the taste of the cucumber from the Spreewald.Would you like to try, if the home-made spreewaldgurke tastes the same as the originals?  For you we have here some recipes:

• cucumber salad
• gherkin pickleds with mustard seed
• cucumber soup
• pickled gherkins
• fast cucumbers
• braising cucumbers
• dill cucumbers for inserting
• pickled gherkins, pickled cucumbers (inserted.)

Use small or medium-sized, solid cucumbers for almost all prescriptions.

Some recipts and a description how the cucumber came to the Spreewald are shown in the small book "Spreewälder Gurkenbüchlein".

books about Spreewald in the Shop
(German Edition)