in Recipes

Sweet and sour pickled cucumbers

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Ingredients for 4 servings:

  • 1 cucumber(s)
  • 250 ml water
  • 50 g sugar
  • 4 tbsp vinegar (wine vinegar)
  • 5 sprigs of dill
  • 10 leaves of tarragon
  • 2 bay leaves
  • 1 tsp mustard seeds
  • 100 g yogurt
  • Vinegar (sherry vinegar)
  • Salt and pepper, white

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Peel the cucumber and halve it lengthwise, then remove the seeds and cut into thin slices (approx. 3 mm). Bring the water, sugar, wine vinegar, dill stalks, tarragon, bay leaves, and mustard seeds to a boil, add the cucumber slices, bring back to a boil, and then let cool. Cover and let stand at room temperature for one day. Strain through a sieve, removing as much of the spices as possible (reserving the cucumber juice). Finely chop the dill and mix with the yogurt, 3 tablespoons of cucumber juice, and a little sherry vinegar. Add the cucumbers to this mixture, season with salt and pepper, and mix well.

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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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