Recipe for pickled cucumbers is more than 4,000 years old, when ancient Mesopotamians began soaking cucumbers in acidic brine, as a way to preserve them. Since then, they have been a staple in cultures around the globe, renowned for their heartiness, health benefits and delicious taste.
Prep Time30 minsCook Time30 minsTotal Time1 hr
Ingredients
Per jar
⅓ of Onion
1 Dill Flower
1 tsp Mustart Seeds
4 All Spice
1 Bay Leaf
5 Black Peppercorns
2 Cubeba Peppercorns
3 Pink Peppercorns
optionally, Clove, Carrot, Garlic, Chilli, Juniper
Pickling liquid (for 3 jars)
680 ml Water
100 g Sugar
30 g Salt
190 ml Pickling Vinegar
Directions
<b>Preparations</b>
Prepare cucumbers
1
- Prepare cucumber, wash them and clean them thoroughly.
- Place mustard seeds, bay leaf and some of the onion on the bottom of the jars.
- Load Jars with cucumbers add remaining onion a spices.
Prepare liquid
2
- Mix all ingredients for pickling liquid in the pan.
- Bring to boil, stir till well combines.
- Pour liquid in to the Jars and close them tight.
<b>Pickling</b>
3
- Place closed Jars ideally in to the sous vide bath.
- Set temperature to 80C / 176F for 20 minutes.
- Make sure that Jars are nearly fully submerged but all the way.
- Always leave 1cm gap between lid and water.
Chill and store
4
- After time he elapsed, remove from bath, rotate upside down.
- Cover with the kitchen cloths and let the jars cool down.
- Store in dark and cold place for at least 1 month before opening.
Ingredients
Per jar
⅓ of Onion
1 Dill Flower
1 tsp Mustart Seeds
4 All Spice
1 Bay Leaf
5 Black Peppercorns
2 Cubeba Peppercorns
3 Pink Peppercorns
optionally, Clove, Carrot, Garlic, Chilli, Juniper
Pickling liquid (for 3 jars)
680 ml Water
100 g Sugar
30 g Salt
190 ml Pickling Vinegar