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Sweet/sour pickles

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Ingredients for 1 servings:

  • 750 g cucumber(s) (small pickled cucumbers)
  • 3 tbsp salt
  • 2 cup(s) vinegar (wine vinegar)
  • 3 cups water
  • 2 cups sugar
  • 2 tsp salt
  • 2 tbsp mustard seeds
  • 4 grains allspice
  • 3 bay leaves
  • 1 sprig(s) dill, fresh
  • 20 peppercorns, white

Instructions

Working time approx. 20 minutes; Rest period approx. 21 days; Total time approx. 21 days 20 minutes

Clean the cucumbers and place them in a porcelain bowl. Dissolve the 3 tablespoons of salt in water, pour over the cucumbers, and let them steep for 24 hours. Wash the cucumbers thoroughly and divide them among the jars, also adding the dill to the jars. Bring the vinegar, water, sugar, and all other ingredients to a boil in a saucepan and pour over the cucumbers. Fill the jars to about 2 cm below the rim. Boil for 30 minutes at 85°C. The cucumbers should steep for 3 weeks.

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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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