Pickled cucumber/Pickle/Gherkin

  • 3,6 dl water

  • 2 dl acetic acid 12%

  • 3,3 dl organic sugar

  • 0,5 dl salt

  • 1 kg cucumber

  • Dill flowers

  • Mustard seeds

 

Mix water, acetic acid, sugar and salt, stir until the salt and the sugar are dissolved.

 

Wash the cucumbers and cut into slices, the thicker the crispier.

 

Alternate cucumber, dill flowers and mustard seeds in a jar, that would fit about 1000 ml. Pour the brine over the cucumbers. Close the lid and put in a dark and cool spot, you can eat the cucumber already after about two-three weeks but can store them up to a year or more.

See the video of the procedure here: https://youtu.be/mkNjUgTe2eo?si=iZMskHmm2k3j_Rri&t=790

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