Pickled Cucumbers

Cucumbers that will delight us even when its winter and cold outside! Try an unusual way of pickling vegetables, without cooking.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 10 pieces Sweet potato, unpeeled, fresh

  • 5 twig Dill, fresh

  • 1.5 spoons Spices, mustard seeds, ground

  • 1 teaspoon Spices, pepper, black

  • 0.5 l Vinegar, apple

  • 50 g Salt, table

Steps

  1. First, thoroughly wash the cucumbers and dry them completely. Then salt them and soak them in brine, where they should soak for at least half a day (in a covered bowl). Stir them well several times in between.

  2. Then take the cucumbers out of the brine, place them in a colander, and rinse thoroughly. Layer them in a clean jar, adding spices in between. Pour natural (wine or apple cider) vinegar over them until the jar is full.

  3. Shake the jar to allow any air bubbles that may have formed between the contents to rise. You can also pour vinegar over the cucumbers while layering them in the jar and occasionally press the contents with a spoon.

  4. Then tightly seal the jar and store it in a cool, dark place.

Nutrition Information (Per 100g)

  • Calories: 16.52 kcal
  • Fat: 0.07 g
    • Saturated Fat: 0 g
  • Carbohydrates: 3.09 g
    • Sugars: 0.99 g
  • Protein: 0.04 g
  • Fiber: 0 g

Advice

When preparing the brine, we follow the rule of using 100 g of salt per liter of water. Since the cucumbers will not be cooked, it is important to choose vinegar of the right strength. Therefore, it is good to choose natural vinegar, such as apple cider, white wine, or red wine vinegar, which contains about 7% acetic acid.