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Pickled Bur Cucumber
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Caio Soter

Caio Soter

Pickled Bur Cucumber

25m

Great for sandwiches and dishes that need a touch of acidity.

You can use it in salads or eat it by itself with a glass of beer!

  • Place 100 ml of water and 140 ml of rice wine vinegar in a medium saucepan

    Step 0
  • Add 70 ml of white wine vinegar and 2 bay leaves

    Step 1
  • Add 1 tbsp of coriander seeds and 1 tbsp of black peppercorn

    Step 2
  • Add 90 g of white sugar and 15 g of salt

    Step 3
  • Bring to a boil and stir until the salt and sugar are dissolved

    Step 4
  • Place 6 sanitized bur cucumbers in a pickle jar and cover them with the hot liquid. Seal with a lid and store in the refrigerator. The pickled bur cucumber is ready

    Step 5
  • Enjoy!

    Step 6

Yield 500 g

  • Bur Cucumber

    Bur Cucumber

    6
  • White Wine Vinegar

    White Wine Vinegar

    70 ml
  • Rice Wine Vinegar

    Rice Wine Vinegar

    140 ml
  • Bay Leaf

    Bay Leaf

    2
  • Black Peppercorn

    Black Peppercorn

    1 tbsp
  • Coriander Seed

    Coriander Seed

    1 tbsp
  • White Sugar

    White Sugar

    90 g
  • Salt

    Salt

    15 g
  • Water

    Water

    100 ml

Equipment

  • Glass Jar

    Glass Jar

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