Pickled cucumber recipe
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.
1 glass (950 ml)
apple cider vinegar 5% acid
of brown sugar
stalk of savory
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.