Easiest Way to Make Speedy Sweet and sour pickled cucumber
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Favorite Sweet and sour pickled cucumber. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Sweet and sour pickled cucumber, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet and sour pickled cucumber delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sweet and sour pickled cucumber is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sweet and sour pickled cucumber estimated approx 20 minutes.
To get started with this recipe, we must prepare a few components. You can cook Sweet and sour pickled cucumber using 12 ingredients and 2 steps. Here is how you cook it.
Cucumbers were growing like crazy this year, some wonky some perfect. I decided to pickle some. #WonkyAutumn
Ingredients and spices that need to be Take to make Sweet and sour pickled cucumber:
- 6 cucumbers (depending on size)
- 1 l (2 pints) boiled water
- 2 tbsp sugar
- 3 tbsp vinegar
- 1 tbsp sea salt
- 1 tsp cumin seed
- 1 tsp mustard seed
- fresh dill (or dried)
- pepper corn
- 1 tsp caraway seed
- 2 Bay leaves
- pinch bicarbonate of soda
Steps to make Sweet and sour pickled cucumber
- Wash and slice cucumbers. Make the brine: boil 1 liter of water with salt, sugar and vinegar, you can adjust the vinegar to water ratio to your liking. add the seeds, and peppercorn, 2 bay leaves. Bring to a boil, then lower heat and let simmer for 10 minutes or so. Set the brine aside to cool.
- Pack your cucumbers tightly in your very clean jars, and pour in the brine. Push the cucumbers down so that they’re submerged in the brine. Seal the jars tightly, ready to eat in 24 hours.
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