It is currently the season for the small pickled cucumbers. You can either find them at the farmer next door, or at the weekly market and at well-stocked greengrocers.
Course pickled cucumber
Cuisine easy
Keyword pickled
Servings 1Jar
Author Klaraslife
Equipment
1 glass (950 ml)
Ingredients
560gpickling cucumbers
125mlapple cider vinegar 5% acid
375mlof water
2tbspof brown sugar
1tbspsea salt
1tsppeppercorns
1stalk of savory
2dill flowers
1glass950 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.