Garden Tips

Pickle cucumbers - step by step instructions

Pickle cucumbers - step by step instructions


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Admittedly, garlic cucumbers from the barrel are a real delicacy. Unfortunately, it is also quite expensive. Our tip: just make the garlic cucumbers yourself!

garlic cucumbers

Pickles are very popular with both young and old and can be used in a variety of ways in the kitchen. Whether pure or as a side dish with potato salad, beef roulade, Max sausage, sausage salad and sliced ​​meat - the cucumbers give every dish the right kick. But in the long run, the taste of pickles can get boring. Then you should definitely try something new: namely garlic cucumbers. They are a great delicacy and can be easily inserted yourself. This recipe shows how to do it.

Ingredients for pickled garlic cucumbers (jar with 500 ml):

  • sea-salt
  • water
  • small pickles for pickling
  • 1 bulb of garlic
  • 165 ml white wine vinegar
  • 80 ml water
  • 10 g cane sugar
  • 2 tsp mustard seeds
  • 1 tsp white peppercorns
  • dill
  • rosemary
  • basil

Preparation:

➥ Step 1:

First you need to thoroughly clean the cucumbers with a brush under running water. Then pierce all holes with a toothpick or a needle.

2 Step 2:

Then put the cucumbers in a bowl, cover them with water and add some salt. In this salt water you have to let the cucumbers soak in a cool place for 24 hours.

3 Step 3:

When the 24 hours are up, remove the toes from the bulb of garlic and carefully peel them off.

4 Step 4:

Put the water, vinegar, sugar, pepper and mustard seeds in a saucepan and bring the mixture to the boil briefly. Then the cloves of garlic go into the broth and are cooked for about 20 minutes so that they become nice and soft. Then fish the garlic out of the broth and alternately layer with the herbs and the cucumber in screw-top jars.

5 Step 5:

Bring the broth to the boil again very briefly and then pour it hot over the vegetables so that it is completely covered with them. Close the jars immediately and let them steep for at least four weeks.



Comments:

  1. Ramirez

    I apologize, but in my opinion you admit the mistake. Write to me in PM, we will handle it.

  2. Ari

    Rustic and, most likely, not in the top.

  3. Derrold

    I think he is wrong. I propose to discuss it. Write to me in PM, it talks to you.

  4. Kayde

    What a necessary phrase ... The phenomenal idea, admirable

  5. Roberto

    Interesting even for an accountant))))

  6. Mikale

    Suppressed (section mix)



Write a message