John Myers
Pickled Cucumbers
The perfect pickled cucumbers recipe with a picture and simple step-by-step instructions.
- 2 kg Small cucumbers
- 30 g Salt
- 1 tsp Peppercorns
- 1 tsp Allspice grains
- 1 tbsp Yellow mustard seeds 1
- 0,5 bunch Fresh dill
- 3 Fresh shallots
- 0,75 liter Wine vinegar
- 100 g Sugar
- Wash the cucumbers well and prick them several times with a needle. Place in a bowl, sprinkle with salt and pour water over them so that the cucumbers are covered. Drain the salted water, wash the cucumber and pat dry.
- Layer the cucumbers in glasses, add the peppercorns, allspice grains and dill tips.
- Peel the shallots and cut into coarse wedges, spread over the cucumbers. Bring the vinegar to the boil with 0.75 liters of water and the sugar and pour hot over the cucumbers.
- Close the jars tightly and store them in a cool place. Let them steep for 4-6 weeks before use.
Facebook Comments