Recipes for milk and sweet and sour cucumbers

Pickled cucumbers

Since the vegetables are not heated, all valuable nutrients are retained during fermentation.

Ingredients:

• 2 snake cucumbers
• 1 liter of water
• 40 g sea salt

In addition, you need glasses with screw lids that have been rinsed very hot. To prevent the vegetables from floating up, you should weigh them down with a stone or a wooden disc.

Preparation:

• Wash the cucumber thoroughly, quarter it and cut into strips about ten centimeters long.
• Layer them tightly in the glasses.
• Dissolve the salt in the water and pour the stock over the cucumber. Leave a two-centimeter border at the top.
• To prevent the vegetables from floating up, put something down to weigh them down and seal the jar.
• Let stand at room temperature. After a few days, small bubbles rise in the cucumber jar and the brine becomes milky.
• Then put the jar in the refrigerator and let the cucumbers ferment for at least two weeks.

Sweet and sour pickled cucumbers

Ingredients for 4 glasses:

• 2 snake cucumbers
• 300 ml white wine vinegar
• 300 ml of water
• 2 onions
• 6 tbsp sugar
• 2 teaspoons of salt
• 1 teaspoon peppercorns

Optional at will: mustard seeds, chili peppers, bay leaves, allspice, juniper berries, garlic

preparation

• First, sterilize the jars in boiling water for ten minutes.
• Wash the cucumber and cut into bite-sized pieces.
• Peel the onion and cut into rings.
• Bring the water and vinegar to the boil. Add sugar, salt and the spices and let everything stand for a few minutes.
• Meanwhile, layer the snake cucumbers tightly in the prepared containers.
• Top up with the boiling stock. The vegetables should be completely covered, leaving a two centimeter wide margin at the top.
• Screw on tightly immediately and turn upside down.
• After cooling, store in a cool and dark place.