Cucumber pickle

Photo by Jonathan Pielmayer on Unsplash

The last few years my mother have made a tradition of setting down some cucumbers picles in august. This year I will be the one to prepare them and here is the receipt...

Ingredients

Brin

• 2 liters water
• 150 grams salt (without iodine)

Picle

• 1 liter vinager 7%
• 1 liter water
• 6 dl suggar
• 1 ts salt
• 1 ts yellow mustard seeds
• 1 ts whole white pepper seeds
• 2 bay leafs

Other

• Dill crowns
• Horseradish
• Ginger root
• Jalapeno / chili by choise

Receipt

1. Put the cucumbers in cold water for 30 minutes to loosen any earth/sand.
2. Scrub carefully with a soft brush and rince.
3. Put the cucumbers on a paper towel to dry off.
4. Mix water and salt (brin) until the salt is disolved. Add the cucumbers and put a plate or similar over to make sure they are submerged propperly in the brin. Let the cucumbers be inthe brin for 12 hours.
5. Make the picle by first boling vinager and suggar. When the suggar is dissolved add mustard seeds, pepper seeds and bay leafs – let it cool.
6. Take the cucumbers out of the brin and put them on a paper towl to dry off.
7. In clean jars add cucumbers, dill crowns, slices of gigner, slices of horseradish and jalapeno / chili sliced in halfs (layer by layer).
8. Pour the cold picle in the jars so that everything is covered and seal the jars.
9. Store in a cold dark place for 2 weeks minimum.
10. Enjoy delicious, crunchy and spicy picled cucumbers – yum!

Drying off after brin

Cooling down picle after heating

mise en place

Ready for the fridge

This years batch.. some regular, some with jalapeños and some with Apache chili 🔥