Sweet and sour pickled cucumbers from the garden
Long-lasting enjoyment with simple tips
Enjoy your bountiful harvest of cucumbers from your own garden and preserve the fresh taste for months with this simple recipe for sweet and sour pickled cucumbers.
During harvest season, when cucumbers are in abundance, this is the perfect way to preserve them. Pickled cucumbers are not only a delicious snack, but also a versatile side dish. With a few additional tips and tricks, your stash will stay crispy and flavorful. Try this recipe and enjoy the sweet and sour taste of your home-grown cucumbers all year round.
Tips for pickling cucumbers:
- Crisp cucumbers: To prevent the cucumbers from becoming soft when pickling, add two to three leaves from a vine or cherry tree to the jar. These leaves contain tannins, which ensure that the cucumbers remain crunchy.
- Durability: Pickled cucumbers can last up to 18 months unopened. Once opened, they should be consumed within three months.
- Milky liquid: Cloudy liquid in jars that have already been opened is normal and harmless. Exposure to oxygen can cause the liquid to become cloudy without affecting the quality of the cucumbers. However, these cucumbers should be consumed soon.
- Storage: Store the pickled cucumbers in a cool, dark place without temperature fluctuations. Once opened, the jars should be stored in the refrigerator.
With these tips and this easy recipe, you can enjoy the flavor of your garden cucumbers for months to come. Have fun pickling and enjoying!
Preparation time: 25 minutes
INGREDIENTS
- 300 ml of water
- 140 ml apple cider vinegar
- 140 ml white wine vinegar
- 2 tbsp sugar
- 1 tbsp salt
- 1 tbsp honey
- 1 tsp black peppercorns
- 1 kg of cucumbers from your own garden
- 4 dill sprigs or 1 tbsp dried dill
PREPARATION
- Put the water with the apple cider vinegar and the white wine vinegar in a large pot.
- Add sugar, salt, honey and peppercorns. Heat everything up and bring to the boil briefly.
- In the meantime, wash the cucumbers thoroughly and cut them into fine slices about 3-5 mm thick. Wash the dill and shake it well dry.
- As soon as the stock boils, add the cucumber slices and the dill to the pot and bring to the boil again briefly.
- Fill the hot cucumber slices with the stock into sterilized screw-top jars. Optionally, you can add 1 tablespoon of mustard seeds or a small chili pepper to add some variety.
- Close the jars immediately, turn them upside down and let the sweet and sour pickled cucumbers cool completely.
Optionally, you can add 1 tablespoon of mustard seeds or a small chili pepper to add some variety.