Recipes, instructions, tips and tricks

Pickled pickled cucumbers

Pickles are a wonderful accompaniment to a cold dinner or buffet.

Ingredients:

• 1 kg of snack cucumbers
• 1 onion
• 1 liter of water
• 500 ml herb vinegar
• 2 tbsp salt
• 1 bunch of dill
• 2 tbsp ready-made seasoning mix for pickles

You also need several screw-top jars with an intact seal. Sterilize in boiling water for ten minutes.

preparation

1. Thoroughly wash snack cucumbers and remove the stem ends.
2. Halve or slice if desired.
3. Rinse the dill under running water, spin dry and cut into small twigs.
4. Peel the onion and cut into rings.
5. Bring the water and vinegar to a boil. Let the salt trickle in and stir until all the crystals have dissolved.
6. Distribute the cucumber between the jars, placing the spices between the snack cucumbers.
7. Bring the brew to the boil again and immediately pour over the cucumber. A one to two centimeter wide margin should remain at the top.
8. Seal and let steep in a cool, dark place for two weeks.

If you have worked properly, the pickled cucumbers can be kept until the next harvest.

Fermented snack cucumbers

Fermented vegetables are extremely healthy for the intestinal flora. The lactic acid bacteria adhering to the snack cucumbers, which ferment the sugar, create a pleasantly mild, sour taste.

Ingredients:

• 1 kg of snack cucumbers
• 1 large onion
• 100 g sea salt
• 2 liters of water
• 1 bunch of dill
• 2 tablespoons of spice mix for pickles

Jars with clip closures and rubber rings are very suitable for lactic acid insertion. Alternatively, you can use screw-top jars with an intact seal. These should be so big that the upright snack cucumbers still have about two inches of space at the top.

You also need a clean stone or a heavy object that fits through the glass opening. This prevents the vegetables from growing and spoiling.

preparation

• Sterilize all utensils in boiling water for ten minutes.
• Thoroughly wash the snack cucumbers and cut off the stem end.
• Peel the onion and cut into rings.
• Wash the dill, spin dry and cut into small twigs.
• Spread the cucumbers tightly on the jars, place onions and spices between them.
• Bring the water to the boil with salt.
• Pour the hot salt water over the cucumbers. A rim at least three centimeters wide should remain in the glass.
• Cucumbers weigh down, they must be completely covered with liquid, seal the vessel.
• Let ferment at room temperature for three to four days.
• Put in the refrigerator or in a cool place. Here the snack cucumbers continue to move through and gradually develop more flavor.