Pickled cucumbers
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It pays to pick your own cucumbers. You can reduce the amount of salt compared to the store-bought variety and the only limit is your imagination when it comes to seasoning.
Ingredients, about a litre
5 large open cucumbers, seasoned with a currant leaf; and 2 teaspoons of mustard seeds
1-2-3 stock
0,5 dl vinegar 1 dl sugar 1,5 dl water1 to 3 teaspoons salt (to taste)
Tip
Pickles can be sold in a variety of ways;The spices can be seasoned with white pepper, mustard, chilli, herbs, honey etc.
Bake and boil a 1 litre jar in an oven at 80°C for 15 minutes.
Boil 1-2-3 broth in a saucepan. Meanwhile, wash and slice the cucumbers into half-inch slices and pack tightly into the jar. Place the spices on the cucumber slices.
Place the boiling 1-2-3 stock in a jar and cover tightly with a lid. Cook until smooth, then transfer the cucumbers to a jar;into the cupboard for a couple of minutes. Salt, vinegar and sugar will keep them sweet for a long autumn.
Vegetarian Central Europe cucumber VHH
