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Pickled Cucumber
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Tina Van der Heyden

Tina Van der Heyden

Pickled Cucumber

1h 20m

Pickled vegetables are so easy to make and give a nice acidity to any dish. You can get creative and try this process with radish, kohlrabi, carrots, daikon, and many others!

If you want to spice up your pickle, try adding mustard seeds, coriander seeds, cumin seeds, or fresh herbs to taste. You can keep the pickle for up to 6 weeks.

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  • Add 4 cups of water and 2 cups of apple cider vinegar to a pan

    Step 0
  • Add 320 g of white sugar and 40 g of salt

    Step 1
  • Bring to a boil over medium heat until the sugar dissolves

    Step 2
  • Thinly slice 2 large cucumbers

    Step 3
  • Place the cucumbers in 2 sterilized jars and cover them with the hot pickling liquid. Let it sit for at least 60m before using and store in the liquid. The pickled cucumber is ready

    Step 4
  • Enjoy it in a sandwich or with sushi. This recipe is really versatile!

    Step 5

Yield 1.5 l

  • Cucumber

    Large Cucumber

    2
  • Apple Cider Vinegar

    Apple Cider Vinegar

    2 cups
  • White Sugar

    White Sugar

    320 g
  • Salt

    Salt

    40 g
  • Water

    Water

    4 cups

Equipment

  • Glass Jar

    Glass Jar

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