John Myers
Pickled Lettuce Cucumbers
The perfect pickled lettuce cucumbers recipe with a picture and simple step-by-step instructions.
- 2 size Salad cucumber
- 1 Onion
- 500 ml Water
- 2 Grated garlic cloves
- 75 g Sugar
- 300 ml White wine vinegar
- 1 tsp Coriander seeds
- 10 Black peppercorns
- 6 Allspice grains
- 4 Bay leaves
- 3 tsp Mustard seeds
- 30 g Sliced ginger
- 0,5 tsp Salt
- 0,5 bunch Fresh dill
- First put 500 ml of water in a saucepan.
- Peel the onion, cut in half and then cut into half rings. Peel off the garlic cloves and slice them into thin slices. Cut the ginger into thin slices.
- Add white wine vinegar, salt, mustard seeds, sugar, black peppercorns, allspice seeds, bay leaves, coriander seeds, ginger and garlic to the water and heat everything vigorously until it boils.
- Now add the dill.
- Now peel the cucumber, cut in half and then quarter.
- Remove the core and cut the cucumber meat into small pieces.
- Put the cucumber pieces in a disposable glass.
- Finally, take the pot off the stove, pour the boiling hot herbal stock into the glass, close it, turn the glasses upside down, let them cool, turn them over again and let them steep for at least a week.
- Tip 9: The cucumber water used for pickling can be reused after the cucumbers have been consumed.
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