Pickling Cucumbers: Here’s How

Cucumbers can be pickled to taste. Use whatever spices you like to create a customized snack. In this article, we explain everything you need and everything you need to know about it.

Pickling cucumbers: the ingredients

Even pickled cucumbers are not only particularly tasty but also healthy. Because you know exactly what’s in it and can vary the number of spices and co. as you wish. In addition to six large cucumbers, you will also need:

• 2 large onions
• For the broth: 500 ml water, 500 ml apple cider vinegar, 20 g salt
• 1 tsp black peppercorns, 5 bay leaves, 2 tsp mustard seeds, 5 juniper berries, 100 g sugar, 1 tsp dried dill, 1/2 tsp chili powder
• Spices To vary turmeric, ginger, chili, and garlic or juniper, pepper, and cinnamon.

How to pickle the cucumbers: instructions

Sterilize a few mason jars or screw-top jars by rinsing them in boiling water. In addition, wash the cucumbers and proceed as follows:

1. First, peel the cucumbers. Deseed them with a spoon. Then cut the cucumber halves into slices about five to seven millimeters thick.
2. Also, clean the onions and slice or slice them into rings as thin as possible.
3. Place the onions in a bowl along with the cucumbers. Mix both ingredients. Pack the veggies tightly into the mason jars. Leave some of the edge free. Also, put all the ingredients for the broth in a saucepan and bring the liquid to a boil. Let the broth boil for a minute.
4. Divide the hot liquid between the glasses so that the cucumbers are completely covered by the liquid. Close the jars and turn them upside down for about 5 to 10 minutes.
5. Leave the cucumbers for two to three days. Your homemade, pickled cucumbers are then ready to eat. Cucumbers can be stored in a dark, cool place for three to six months.