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buntewollsockes cucumbers in their own juice

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Ingredients for 1 servings:

  • 1 kg cucumber(s)
  • 1 large onion(s)
  • 2 garlic cloves
  • 3 tbsp sugar
  • 6 tbsp vinegar, 10%
  • 2 tsp salt
  • 1 tbsp mustard seeds
  • 1 tbsp peppercorns
  • 2 grains allspice
  • 2 stalks of savory
  • 1 sprig of dill
  • 2 chili peppers
  • 2 pieces horseradish, dried

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

spicy, crunchy quick pickles / shaker pickles

Peel the cucumbers and cut into thick slices. Peel the onion and cut into eighths, then peel the garlic. Combine all ingredients in a sealable bowl and shake well. Shake every 12 hours. The cucumbers are ready to eat after about 24 hours. Pickled cucumbers will keep for about a week. Tip: You should have a separate bowl for shaking cucumbers, as most cans absorb the odor.

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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.

Russian vareniki

buntewollsockes cucumbers in their own juice