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Mustard Gherkins

At the height of the summer season, with perhaps too many cucumbers ripening on the vine, German gardeners begin making batches of gherkins, or pickles. This recipe is an easy one with simple preparations spread out over 2 days and a curing time that takes 4-6 weeks. While you must have patience to make a good pickle, long after the summer is gone you will be able to savor a very tasty accompaniment to meat dishes.
Ingredients:
5-1/2 lbs. ripe cucumbers (yellow preferred)
1/2 cup salt
2/3 cup mustard seeds
1 onion, peeled and cut into slices
3 bay leaves
3 dill flowers, cleaned and trimmed
2-2/3 cups vinegar (more if needed)

Directions:
Peel cucumbers, cut in half and scrape out seeds using a large spoon. Layer cucumber halves into a large bowl, generously sprinkling each layer with salt. Cool overnight. Remove cucumber halves to paper towels, pat dry and cut into 1 inch-thick slices. Using a stoneware crock or glass bowl that can be securely covered, alternate layers of cucumber slices with onion, mustard seeds, bay leaves and dill. Boil vinegar and pour over the cucumber layers until covered. Cover the crock and let stand over night. Strain off the liquid, boil again and allow to cool. Pour the cooled liquid again over the cucumber layers. Close the crock and move to a cool place where it can rest undisturbed for 4-6 weeks.

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