Sweet and sour pickled cucumbers

Delicious Sweet and Sour Pickled Cucumbers Recipe

If you're looking for a quick and simple recipe to preserve cucumbers, you've come to the right place! These sweet and sour pickled cucumbers are a perfect accompaniment to your meals or can be enjoyed as appetizers. Here's how to prepare this delicacy at home, step by step.

Preparation time: 30 minutes
Cooling time: 24 hours
Number of servings: Approximately 6 jars of 500 ml

Necessary ingredients:
- 4 kg fresh cucumbers
- 1 kg sugar
- 1 l vinegar (9-degree white wine or red wine)
- 1 l water
- 2 tablespoons coarse salt
- 2 carrots
- 2 onions
- 1 large horseradish
- A few cloves of garlic
- Mustard seeds
- Bay leaves
- Peppercorns
- Dried dill

Preparation:

1. Preparing the marinade: In a large pot, combine the vinegar, water, salt, sugar, and spices – mustard seeds, peppercorns, and bay leaves. Place the pot over medium heat and bring the mixture to a boil. Stir occasionally to dissolve the sugar and salt.

2. Preparing the cucumbers: Wash the cucumbers thoroughly under cold running water. If you want the marinade to penetrate better, you can cut a small cap off the stem end. Once the marinade starts to boil, add the cucumbers and let them soak for 5-10 minutes until they change color.

3. Preparing the vegetables: Meanwhile, peel the carrots, onion, and horseradish. Cut the carrots into decorative shapes, the onion into scales or rings, and the horseradish into thin strips. These will add both flavor and a pleasant appearance to your jars.

4. Filling the jars: Choose 500 ml jars, wash them well, and sterilize them. In each jar, place some of the cut horseradish, then arrange the cucumbers upright, interspersing with onion, carrot, and garlic. On top, add the remaining horseradish for an intense flavor.

5. Adding the liquid: Place the jars on the blade of a knife or on a tray to avoid cracking from the heat. Carefully pour the hot marinade into each jar, filling them almost to the top.

6. Sealing the jars: Screw on the jar lids and turn them upside down, placing them on a blanket. This step helps create an airtight seal. Let them cool completely until the next day.

Useful tips:
- Choose small, fresh cucumbers as they preserve better and have a more intense flavor.
- You can experiment with various spices, such as hot peppers or other herbs, to customize the recipe to your taste.
- This dish is excellent served alongside grilled foods or as a side for sandwiches.

Serving: Sweet and sour cucumbers can be enjoyed as an appetizer, alongside cheeses, or as a side for various dishes. You can also use them to add extra flavor to your favorite salads.

Enjoy this sweet and sour pickled cucumber recipe and savor their fresh taste all year round!

 Ingredients: 4 kg cucumbers kg sugar 1 l vinegar (white wine vinegar of 9 degrees or from red wine) 1 l water 2 tablespoons coarse salt 2 carrots 2 onions 1 large horseradish 1 carrot A few cloves of garlic Mustard seeds Bay leaves Whole pepper Dried dill

 Tags:  cucumbers pickles canned food