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How to do an easy pickled cucumber recipe

easy pickled cucumber recipe

Pickled cucumbers go well with a snack, roast potatoes or many other dishes. Of course, you can also just snack on them in between. If you want to pickle cucumbers yourself, try out our two versions of an easy pickled cucumber recipe.

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Basic easy pickled cucumber recipe

There is no real standard recipe for pickling cucumber yourself. After all, everyone has a different taste and therefore you can use many different spices when inserting the mustard cucumbers. Nevertheless, we now present you the easy pickled cucumber recipe for the classic pickled cucumbers in German style.

  1. First, peel about 2.5 kg of salad cucumbers and halve in half. Now scrape out the seeds and the marrow with a spoon.
  2. Now sprinkle the cucumber halves with salt and place in a bowl. Now let the salt work overnight.
  3. Dry the cucumber halves well the next day and then cut the halves into bite-sized pieces.
  4. Now layer the cucumber pieces into the glasses provided for this purpose.
  5. For the pickle brew, you must now put a litre of vinegar, one litre of water, 20 gr of salt, 200 gr of sugar and 50 gr of mustard seeds in a saucepan and then bring to the boil.
  6. Allow the brew to cool slightly. Now pour it over the cucumbers so that they are completely covered with them.
  7. Close the glasses well. Now you can sterilize them using the conventional method with a cooking pot at 75°C for about 25 – 30 minutes or boil them with an electric cooking machine. In this way, the pickles can be used for up to a year.
  8. Before you try the first mustard cucumbers, you should leave them in the brew for about a week.

Alternatively, you can add the cucumbers with vinegar, but this is not necessary. Normal household vinegar is enough.

Spreewald recipe

With this easy pickled cucumber recipe, you must prepare the cucumbers in the same way as in the first recipe,i.e. peel, halve, core, add salt and cut into small pieces.

  1. Now layer the cucumber pieces together with 100 gr mustard seeds, 4 bay leaves, 4 dill flowers, 3 onions and 60 gr horseradish in a glass. Cut the onions and horseradish into slices.
  2. Now cook the brew. To do this, add 250 gr of sugar to a litre of white wine vinegar and heat the mixture until the sugar has dissolved.
  3. Allow the brew to cool, then pour into the jars.

If you want to preserve the mustard cucumbers, it is unfortunately not possible without boiling.

Author: Genevieve Dumas is a food, fashion and beauty stylist from New York, who has worked for a range of major magazines.

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