Easy Pickled Cucumber
If you like pickled cucumber – you can make your own very easily! There are many recipes out there, using different sorts of herbs and spices. This easy pickled cucumber is a classic version. It originates and is very popular in Middle Europe where they eat it with burgers, meatballs, sandwiches, grilled fish and party nibbles.
Ingredients
Method
- Wash the cucumbers, slice them into 3-4mm thick rounds. In a large bowl, layer the slices on each other and scatter some salt on each layer. Cover and let it marinate for 10-12 hours in the fridge.
- Pour the two vinegars into a saucepan, add the sugar and mustard seeds and the garlic. Gently heat it up. When the sugar has melted, turn off the heat – do not let it boil! – and let it cool .
- Rinse the cucumbers under water, then drain. Wipe them dry with paper towel.
- Sterilize 5-6 medium jars, let them cool.
- Layer the cucumber slices in the jars, then pour over the cooled vinegar. Seal the jars airtight.
- Store in a cool, dark place and use within a couple of months. Once opened store in the jar in the fridge.