Homemade Pickled Cucumber
Crisp pickled cucumber gives bread, burgers and meat dishes a fresh lift with sweetness and acidity. This recipe for homemade pickled cucumber salts the cucumbe…
Ingredienser
Instructions
Wash the cucumbers well.
Mix 5 dl water and salt in a bowl.
Place the cucumbers in the brine and refrigerate for 24 hours.
Bring vinegar, 4 dl water and sugar to a boil in a saucepan.
Add mustard seeds, bay leaves and whole white pepper.
Transfer the cucumbers to clean preserving jars.
Pour the hot pickling brine over the cucumbers.
Close the lids and cool to room temperature.
Refrigerate the jars for at least 1 day before serving.
Nutrition per serving
Energi ca. 5678 kcal
Protein 263.1 g
Fett 38.2 g
Karbohydrater 976.4 g
Fiber 188.1 g
Sukker 675.2 g
Salt 0.1 g
Tips & tricks
Let the cucumber sit for at least one day after pickling before serving. This gives the brine time to soak in and makes the flavor rounder.
Did you know?
Homemade pickled cucumber gets a crisper texture when the cucumber sits in brine first. The salt draws out some moisture and makes the cucumber better suited to the sweet and tangy pickling liquid. Mustard seeds, bay leaves and white pepper add classic spice without overpowering the cucumber.
