Pickled Bur Cucumber
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
Add 70 ml of white wine vinegar and 2 bay leaves
Add 1 tbsp of coriander seeds and 1 tbsp of black peppercorn
Add 90 g of white sugar and 15 g of salt
Bring to a boil and stir until the salt and sugar are dissolved
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
Yield 500 g
White Wine Vinegar70 ml
Rice Wine Vinegar140 ml
Black Peppercorn1 tbsp
Coriander Seed1 tbsp
White Sugar90 g