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Pickled Cucumber, make your own as it’s way tastier than store-bought.

Pickled cucumber

Pickled cucumber is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.

Pickled Cucumber

Author: EsmeSalon.com
Prep Time: 20 minutes
Additional Time: 672 hours
Cook Time: 30 minutes
Total Time: 672 hours 50 minutes

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Ingredients

Units Scale

1 kg of green and fresh pickle cucumbers
2 bay leaves
3 fresh peeled garlic cloves (optional)
1 small piece of horseradish roots (optional)
1 liter of water
4 –5 dill flowers
5 tsp Sea salt
1/2 tsp pepper (optional)
Fresh Grapes leaves if available or fresh cherry leaves (optional)

Instructions

Give a good wash to the cucumbers.
Put the peeled garlic, bay leaves, small piece of horseradish roots, and fresh grape or cherry leaves in a cleaned bowl.
Meanwhile, combine the water, pepper, salt, and bay leaves (hot pickling solution) in a medium saucepan and bring to a boil.
Put the cucumbers in a bowl and add the dill flowers.
Then add the boiled pickling solution to the bowl; it should completely cover all cucumbers.
Cover it carefully and place it at room temperature for 2-4 weeks before serving (depending on the room temperature and how acidity you prefer).

Notes

Prepared, tried, and tested Ahmed from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

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