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.
Add 4 cups of water and 2 cups of apple cider vinegar to a pan
Add 320 g of white sugar and 40 g of salt
Bring to a boil over medium heat until the sugar dissolves
Thinly slice 2 large cucumbers
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
Enjoy it in a sandwich or with sushi. This recipe is really versatile!
Yield 1.5 l
Apple Cider Vinegar2 cups
White Sugar320 g