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
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
Enjoy!
Yield 500 g
Bur Cucumber
6
White Wine Vinegar
70 ml
Rice Wine Vinegar
140 ml
Bay Leaf
2
Black Peppercorn
1 tbsp
Coriander Seed
1 tbsp
White Sugar
90 g
Salt
15 g
Water
100 ml
Equipment
Glass Jar