Snack cucumbers have a thinner skin than cucumbers. Seedless with a smooth skin, you can enjoy the small cucumbers straight from the bush. By pickling, you give the gherkins a fine aroma and at the same time make them durable, so that you can use your own supplies even when there is no harvest.
Pickled cucumbers are a delicious side dish
Pickled snack cucumbers
Pickles go well with a cold dinner or on a buffet.
Ingredients:
- 1 kg snack cucumbers
- 1 onion
- 1 liter of water
- 500 ml herbal vinegar
- 2 tbsp salt
- 1 bunch of dill
- 2 tbsp ready-made spice mix for pickles
You also need several screw-top jars with an intact seal. Sterilize them in boiling water for ten minutes.
preparation
- Wash the cucumbers thoroughly and remove the stem ends.
- Halve or slice if desired.
- Rinse the dill under running water, spin dry and cut into small sprigs.
- Peel the onion and cut into rings.
- Bring the water and vinegar to a boil. Sprinkle in the salt and stir until all the crystals have dissolved.
- Divide the cucumbers among the jars, placing the spices between the snack cucumbers.
- Bring the broth to the boil again and immediately pour it over the cucumbers. A margin of one to two centimeters should remain at the top.
- Seal and leave 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 clinging to the snack cucumbers, which ferment the sugar, create a pleasantly mild, sour taste.
Ingredients:
- 1 kg snack cucumbers
- 1 large onion
- 100 grams of sea salt
- 2 liters of water
- 1 bunch of dill
- 2 tbsp spice mix for pickles
Glass jars with swing tops and rubber rings are ideal for lactic acid pickling. Alternatively, you can use screw-top jars with an intact seal. These should be large enough for the cucumbers standing upright in them to have about five centimeters of space at the top.
You will also need a clean rock or heavy object that will fit through the glass opening. This prevents the vegetables from swelling and spoiling.
preparation
- Sterilize all utensils in boiling water for ten minutes.
- Wash the cucumbers thoroughly and cut off the stalks.
- Peel the onion and cut into rings.
- Wash the dill, spin dry and cut into small sprigs.
- Arrange the cucumbers tightly in the glasses, place the onions and spices in between.
- Boil water with salt.
- Pour the hot salted water over the cucumbers. A rim of at least three centimeters should remain in the glass.
- Weigh the cucumbers down, they must be completely covered by the liquid, close the jar.
- Leave to ferment at room temperature for three to four days.
- Put in the fridge or in a cool place. Here the snack cucumbers continue to soak through and gradually develop more flavor.
tips
You can give the pickled cucumbers a special touch with spices such as chili, garlic, ginger or pepper. If you like it sweet and sour, add some honey or sugar to the vinegar mixture.