Servings: jar
Pickled Cucumbers by Grandma
Cold-pickled cucumbers! An easy way to make a classic for lunch or dinner. I have (as usual) gone through the old recipes and found grandma's recipe for these delights.
Equipment
- Kitchen Scale
- Canning Jar
- Vegetable Peeler
Ingredients
- 4 pcs. Pickled Cucumber can be up to 5 if they are small
- 500 gram Sugar
- 100 gram Salt
- 0.5 l Vinegar
- Spices e.g. black pepper and dill heads
Instructions
- Peel the cucumbers and cut them in half.
- Scoop out the insides.
- It is important to get out all the loose bits, because if anything is left, the cucumbers will become soft.
- After you've scooped out the insides, dry them with a kitchen towel until completely dry.
- Then cut them into suitable pieces.
- Put all the pieces in a cleaned jar.
- Fill the jar completely.
- Mix vinegar, salt, and sugar in a bowl and pour it over the cucumbers.
- Finally, add a dill head or other spices you prefer.
- Let the jar sit for about a week until the cucumbers have softened and float to the top as you can see in the picture.