Garlic cucumbers

Ingredients for 1 servings:

• 2 kg cucumber(s)
• Salt
• 2 bulbs of garlic
• ½ liter vinegar (wine vinegar)
• ½ liter of water
• 3 tbsp sugar
• 1 handful of herbs and spices, mixed, as desired, su

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

from salad cucumbers or overgrown pickled cucumbers

Peel the cucumbers, remove the seeds, and cut them into bite-sized pieces. Sprinkle with 1-2 tablespoons of salt and let stand for at least 24 hours, preferably 36 hours. Then drain the juice and pat the cucumbers dry with kitchen paper or a clean tea towel. Finely chop the garlic and add it to the cucumbers along with the spices and finely chopped herbs. Mix well. Transfer everything to jars. Mix together a well-seasoned broth of vinegar, water, sugar, and about 1 tablespoon of salt. Pour over the cucumbers and simmer for 30 minutes at 75°C. Drizzle with a little olive oil to serve. Herbs and spices that can be used include: bay leaves, caraway seeds, black and white peppercorns, mustard seeds, dill, basil, oregano, a little chili, rosemary, etc. There are no limits to your personal taste when it comes to the herb and spice mixture. The cucumbers can also be simply pickled. To do this, heat the cucumber juice and pour it over the cucumbers. Then add about 1 tablespoon of olive oil to each jar and seal the jars. They’ll keep for 3-5 months.