Sweet and sour cucumbers Recipe

TURN YOUR LITTLE CUCUMBERS INTO WONDERFUL SPICY PICKLES AND ENJOY THEM YEAR-ROUND. THESE PICKLES CAN ACCOMPANY YOUR BURGERS, PIERRADES OR RACLETTES – OR SIMPLY BE A DELICIOUS APPETIZER.


Difficulty
level

Users
rating

Preparation
time

30 min
Heat treatment time
20 min


Sweet and sour cucumbers

Ingredients list

Cucumbers. Armenian cucumbers, ripe but not overripe.

Vinegar

Sugar

Cloves

Ground cinnamon

Number of servings

4

Jar suggestion

Le Parfait Super Jars
All products


Preparation

  1. Prepare a syrup with the vinegar: 500 g of sugar for 1/2 L of vinegar. Bring to a boil and set aside.
  2. Peel and halve the cucumbers. Remove the seeds and cut into pieces.
  3. Cook the cucumbers in the vinegar syrup, boiling for a few minutes. Remove the cucumbers and rinse with cold water, then drain carefully.
  4. 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.
  5. 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.

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