Einmachen · Fermentieren · Rezept ·Jan 19, 2024

Pickling cucumbers: Delicious recipe for pickled cucumbers

Pickling cucumbers is not only a traditional way to preserve the fresh taste of cucumbers, but also a delicious way to add a spicy touch to your diet. Homemade pickles are not only delicious, but also free of artificial preservatives. In this blog post, we share a simple pickle recipe that will not only delight your palate, but also enrich your pantry. With fresh ingredients and a pinch of patience, you can make crispy and flavorful pickles in no time.

Why are pickles so healthy?

Not only are pickles popular as a side dish to burgers or sandwiches, they also offer a healthy alternative to commercially prepared snacks. They are rich in vitamins and minerals, and the probiotic properties found in vinegar can promote gut health. Making them at home also gives you control over the ingredients and ensures there are no unnecessary additives.

Recipe: Pickled cucumbers

For 2 0.75 glasses

Kitchen Utensils: Fermentation Set

Ingredients:

800 ml of water
400 ml herbal vinegar
3 tablespoons of acacia honey
2 tablespoons of salt
about 10 mini cucumbers
2 teaspoons mustard seeds
2 teaspoons of coriander seeds
2 bunches of fresh dill

Preparation:

Before you start, make sure that the jars, glass weights and fermentation attachments have been boiled and thus sterilized.

In a pot, bring water, herb vinegar, acacia honey and salt to the boil for the broth.
Wash the cucumbers and cut them into slices or sticks as desired.
Add 1 teaspoon of mustard seeds, 1 teaspoon of coriander seeds and 1 bunch of dill to each jar. Then fill the jars with the prepared cucumbers.
Pour the liquid over the cucumbers. Be careful not to overfill the jars.
Place the glass weights on the cucumbers so that they are completely covered with liquid.
Screw the fermentation attachments tightly onto the ring lid.
Let the jars sit at room temperature for 7-10 days and then store them in the refrigerator.