Amana vor der Höh Gurken
High Amana Pickles

Cucumbers
Fresh dill, several large heads
Handfull cherry leaves
Fresh grape leaves, 3 or 4

For brine
3 quarts water
1 cup salt

For syrup
1 cup vinegar
2 cup sugar
1 teaspoon pickling spices

Wash cucumbers. Pick several heads of fresh dill, a small handful of leaves from a cherry tree, and a few grape leaves. Wash and place these in a clean crock with the cucumbers. Mix brine ingredients and make enough to cover cucumbers.

Set crock in a cool places; cover with a clean cloth and stone. Let stand for eight days. On the ninth day, remove cucumbers and wash in clear water. Cut into slices, lengthwise, and pack into sterilized quart jars. 

Bring syrup ingredients to a boil. Increase proportions as needed to prepare more syrup. Pour hot over pickles, seal jars, and process in a boiling water bath for 10 minutes. Finish seals. 

Louise Wendler Noé, High Amana

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.