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Everyone knows them and most love them, pickled cucumber.
But did you also know how easy it is to make them yourself…. Sure, it’s a bit of a hassle than snapping them off the shelf in the supermarket, but it’s also fun and you can give them a very individual touch.
For example with different spices and / or herbs.
It is currently the season for the pickling cucumbers. You can either find them at the farmer next door, or at the weekly market and at well-stocked greengrocers.
So get your hands on the jars, because this way you also have summer enjoyment for the winter season.
Pickled cucumber recipe
560 g pickling cucumbers
125 ml apple cider vinegar 5% acid
375 ml of water
2 tbsp of brown sugar
1 tbsp sea salt
1 tsp peppercorns
1 stalk of savory
2 dill flowers
1 glass (950 ml)
Rinse the glass with hot and set aside.
Wash pickling cucumbers and cut away any unsightly spots. Then cut into 0.5 cm wide slices and fill up the mason jar together with the dill flowers, savory and pepper.
Put water, vinegar, salt and sugar in a saucepan and bring to a boil.
Pour the liquid over the cucumbers to fill the jars.
Seal the jars and store them in a cool place.
Let it rest in a dark place for 4 weeks. They keep in the fridge for up to 12 months.
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Pickled cucumber recipe
Equipment
- 1 glass (950 ml)
Ingredients
- 560 g pickling cucumbers
- 125 ml apple cider vinegar 5% acid
- 375 ml of water
- 2 tbsp of brown sugar
- 1 tbsp sea salt
- 1 tsp peppercorns
- 1 stalk of savory
- 2 dill flowers
- 1 glass 950 ml
Instructions
- Rinse the glass with hot and set aside.
- Wash pickling cucumbers and cut away any unsightly spots. Then cut into 0.5 cm wide slices and fill up the mason jar together with the dill flowers, savory and pepper.
- Put water, vinegar, salt and sugar in a saucepan and bring to a boil.
- Pour the liquid over the cucumbers to fill the jars.
- Seal the jars and store them in a cool place.
- Let it rest in a dark place for 4 weeks. They keep in the fridge for up to 12 months.
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