Sweet and sour cucumbers Recipe
Difficulty
level
1/5
level
1/5
Preparation
time
30 min
time
30 min
Heat treatment time
20 min
20 min
Ingredients list
Cucumbers. Armenian cucumbers, ripe but not overripe.
Vinegar
Sugar
Cloves
Ground cinnamon
Number of servings
4Jar suggestion
Preparation
- Prepare a syrup with the vinegar: 500 g of sugar for 1/2 L of vinegar. Bring to a boil and set aside.
- Peel and halve the cucumbers. Remove the seeds and cut into pieces.
- Cook the cucumbers in the vinegar syrup, boiling for a few minutes. Remove the cucumbers and rinse with cold water, then drain carefully.
- At the same time, prepare the pickling syrup. Cook 500 g of sugar with a bit of ground cinnamon and cloves in 1/2 L of wine vinegar for 15 minutes, skimming off the foam frequently.
- Fill the jars with cucumbers and pour the hot pickling syrup to cover them, up to 2 cm from the rim. Close and sterilise immediately for 30 minutes at 100°C.
