John Myers
Ingredients for 1 servings:
- 2 ½ kg cucumber(s)
- large onion(s), about 500 g
- 3 tbsp salt
- 500 ml water
- 400 ml vinegar, 5 – 8%
- 400 g sugar
- 2 tbsp vinegar essence
- 1 tsp dill, dried, fresh dill 2 tsp
- 1 tsp curry
- 1 tsp sweet paprika powder
- 2 tsp mustard seeds
- ½ tsp pepper
- ½ tsp chili
Instructions
Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 7 hours 10 minutes
Cucumber salad for the “cucumber-free season”
Step 1: Wash the cucumbers and grate them into thin slices without peeling them. Halve or quarter the onions and cut them into half or quarter rings. Then mix everything with salt and let it rest for 4-6 hours (overnight). Step 2: Gradually add the remaining ingredients to a large pot and bring the broth to a boil. Stir occasionally until the sugar has completely dissolved. Squeeze the cucumber and onion mixture lightly with your hand and gradually add it to the broth in the pot. Simmer everything together for about 5-6 minutes, until the cucumbers have turned transparent. Then transfer the cucumbers to prepared jars while still hot and seal them. The specified amount is sufficient for 3 regular-sized screw-top jars. Recommendation: Step 1 – double the amount of step 2 but repeat twice.
Facebook Comments