John Myers
Ingredients for 1 servings:
- 5 cucumber(s)
- 6 grains of allspice
- 4 bay leaves
- 4 tbsp ginger syrup
- 2 tbsp ginger, pickled in syrup
- 350 g sugar
- 400 ml vinegar (wine vinegar)
- liters of water
- Salt
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Wash the cucumbers, slice thinly, and layer them in a large sieve, sprinkling salt between the layers. Place the sieve over a bowl and let it steep for at least 2 hours. Any accumulated juice can be discarded. Combine all other ingredients in a large pot and bring to a boil. Rinse the cucumber slices and drain well, then add them to the hot stock and let them steep briefly (bring them to a simmer once), then fill them into sterilized jars. Bring the stock back to a boil while it’s still hot and pour it over the cucumbers. Close the jars with twist-off lids and turn them upside down. Only stand them upright again once they’ve cooled down; then you’ll know if the jars are airtight. Let them steep for at least 4 weeks. Shelf life is approximately 6 months or longer! If you don’t like ginger, feel free to omit the ingredients.
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