in Recipes

Sweet and sour pickles

updated

Spread the love

Ingredients for 1 servings:

  • 2 kg cucumber(s), for pickling
  • 1 cup vinegar
  • 3 cups water
  • 6 tbsp sugar
  • 1 tbsp salt
  • ½ bag(s) spice mix (cucumber)
  • 4 shallots
  • 4 bay leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Scrub the pickling cucumbers and trim off the blossoms. Then pack them tightly into Weck jars. Add a shallot and a bay leaf to each jar. Divide the cucumber seasoning between the jars. Mix the water with the vinegar, sugar, and salt. Fill the jars 3/4 full and seal. Boil for 30 minutes at 80°C. The number of jars varies depending on the capacity and size of the cucumbers. I harvest my cucumbers when they are between 6 and 10 cm long. This allows me to fill 4 jars with 1 liter capacity. If you don’t have Weck jars, you can also use jars with screw caps (e.g., red cabbage or pickle jars). I use a pressure cooker with a temperature indicator, but a regular saucepan will also do.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Eggplant curry Peloponnese

Salmon and Orange Sandwich