Pickled Cucumbers

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.

Per jar
 ⅓ of Onion(cut to slices)
 1 Dill Flower
 1 tsp Mustart Seeds(whole)
 4 All Spice(whole)
 1 Bay Leaf
 5 Black Peppercorns(tellicherry variety)
 2 Cubeba Peppercorns(optional)
 3 Pink Peppercorns(optional)
 optionally, Clove, Carrot, Garlic, Chilli, Juniper(experiment)
Pickling liquid (for 3 jars)
 680 ml Water
 100 g Sugar
 30 g Salt
 190 ml Pickling Vinegar(8% acidity)

Preparations
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.

Pickling
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.