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Sweet and sour pickled cucumbers

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Ingredients for 4 servings:

  • 250 g sugar
  • ¼ liter vinegar (white wine vinegar)
  • ½ liter of water
  • 1 stalk(s) cinnamon
  • 4 cucumber(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The washed cucumbers are thinly peeled and halved lengthwise, and the seeds are scraped out with a spoon. They are then cut into pieces about the size of a finger. The vinegar is brought to a boil with water, sugar, and spices, stirring constantly, and the skim is removed. The cucumber pieces are then added to the liquid and simmered over very low heat until translucent. The cucumber pieces are removed and the liquid is continued to simmer until it begins to thicken. The cucumbers are then added back in and left to steep for 5 minutes. The cucumber pieces are then layered in an earthenware pot, the liquid is brought back to a boil, and the hot liquid is poured over the cucumbers. The pot is sealed with cellophane and tied with a string.

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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.

Zigni

Sweet and sour pickled cucumbers