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Pickles

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Ingredients for 1 servings:

  • 5 liters of water
  • 2 liters of vinegar (made from essence)
  • 500 g sugar
  • 250 g salt
  • Spice mix per jar (750 ml content):
  • 1 tbsp mustard seeds
  • 1 bay leaf
  • 1 carnation(s)
  • 4 grains allspice
  • 10 peppercorns, black
  • ½ large onion(s)
  • 1 sprig of dill
  • 10 kg cucumber(s), approx. (pickling cucumbers)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

with homemade infusion, boiled down

Wash the cucumbers and remove the stems. Place the cucumbers in jars, layering each jar with a seasoning mix. You’ll need about 700 g of cucumbers for one jar. To make the cucumber infusion, bring all ingredients to a boil, let cool, and pour over the prepared cucumbers in the jars. This recipe makes about 14 jars. The cucumber infusion will keep for several weeks and can be used again and again for the current harvest. Boil the cucumbers for 20 minutes at 80°C.

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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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