John Myers
Pickled Cucumber Quick Pickling Cucumbers Light Heat
The perfect pickled cucumber quick pickling cucumbers light heat recipe with a picture and simple step-by-step instructions.
- 2 kilo Pickling cucumbers
- 1,5 liter Water
- 250 ml White vinegar
- 2 tsp Rock sugar white
- 2 tsp Preserving spices: mustard seeds, juniper berries, coriander, dill seeds, bay leaves, coriander, chilli, allspice, carrots, dill, onions
- 1 Red onions
- 2 tsp Salt
- Wash the pickled cucumbers well, possibly brush off with a brush. Stack the cucumbers in a Roman pot or something similar. Now sprinkle the onion, the preserving spice (there are also other variations than mentioned above) on the cucumber. Now bring the water to the boil with the vinegar and the rock sugar, vary the salt depending on the sweetness and pour the stock over the cucumbers. The cucumbers have a fine spiciness due to the chilli, if you don’t like that, just leave this out. The cucumbers can be kept in the refrigerator for up to 3 weeks. Delicious!
Facebook Comments