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Potted cucumbers

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Ingredients for 6 servings:

  • 1 kg cucumber(s), for pickling
  • 14 tbsp vinegar (spirit vinegar), 10% acid
  • 1 liter of water
  • 2 tbsp salt
  • 4 tbsp sugar
  • 2 onions
  • 1 sprig of dill
  • 1 bay leaf
  • 1 tsp peppercorns
  • 1 tbsp mustard seeds

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

quick pickled cucumbers

Wash the cucumbers, peel the onions, and quarter them if necessary. Layer the cucumbers, onions, spices, and herbs in a stone pot, ideally in a bowl; a bowl will also work. Heat the water with vinegar, salt, and sugar. Remove from the heat just before boiling and pour over the cucumbers until they are completely covered. You may need a larger amount of stock, so mix a little more according to the specified ratio. Press the cucumbers into the stock with a plate, preventing them from exposing themselves to air. Let them steep overnight. They are then ready to eat.

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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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