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Cucumber salad preserved in jars

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Ingredients for 1 servings:

  • 6 cucumbers
  • 2 liters of water
  • ½ liter apple cider vinegar
  • ½ liter white wine vinegar, spicy
  • 80 g salt
  • 200 g granulated sugar
  • 10 ml liquid sweetener
  • ½ tsp dill or tarragon, shredded

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

simple and vegetarian, for 10 glasses of 500 ml each

For 10 twist-off jars (500 ml each): Bring the water, vinegar, salt, and sugar to a boil. During this time, rinse the cucumbers with the skin in hot water, trim off about 2 cm of both ends, and slice coarsely. Fill prepared jars to 2 cm below the rim and add either 1/2 teaspoon of dill or 1/2 teaspoon of tarragon. Fill the jars to the brim with the boiling vinegar and seal. Immediately turn out for about 10 minutes – please check that all jars are airtight. Tip: I always use a lid opener for screw-top jars to seal them.

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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.

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