Turns out making your own pickles at home is a breeze. If you don't have much to do over the summer, making pickles is the ideal little task. After cooling briefly in the refrigerator (no longer than an hour), these cucumbers are ready to eat and will last for weeks. Try the quick pickle recipe!
Of course there are great pickles in the supermarket, but these little pickles are the best there is. The fridge does most of the work for you, and they taste great just as quickly as they're made. They have a wonderful, addictive garlic dill flavor and are crunchy, zesty and refreshing. The pickles also go well with sandwiches and burgers. This is the perfect recipe for you if you love eating cucumbers.
Gherkin recipe
Try this recipe and you will never buy pickles again but make them yourself at home.
Ingredients
You need these ingredientsfor the recipeto make delicious pickles!
- 8 to 10 pickling cucumbers
- 4 garlic cloves, halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- a few well-sized sprigs of dill per jar
- 500 ml water
- 500 ml white vinegar
- 50g sugar
- 2 tablespoons sea salt
- 1 chili pepper per jar (optional)
- 2 stalks fresh tarragon (optional)
- some bay leaves (optional)
preparation
- Halve the cucumbers lengthwise to create cucumber sticks. You can make chips from the cucumbers by cutting them crosswise into thin slices. Another option is to cook the cucumbers whole without cutting them.
- The cucumbers can be divided into screw-top jars - they should fit in them standing up. Add a few dill sprigs, garlic cloves, mustard seeds and peppercorns to each jar. If you wish, also add the chili peppers, bay leaves and tarragon.
- In a medium saucepan over medium heat, bring the water, vinegar, sugar and salt to a boil. Stirring for about a minute should be enough to dissolve the sugar and salt. Pour the boiling mixture over the cucumbers. To can cucumbers, fill the sterilized jars to the top with vinegar water and seal. The cucumbers should cool to room temperature before placing them in the refrigerator.
A light pickling can be achieved in 2 days, but the finest flavor does not come until the 5th or 6th day. After a day, the cucumbers already have a light taste that intensifies with each additional day. Whole cucumbers require more time. They can be stored in the refrigerator for up to four weeks.
Also interesting:That's why you shouldn't throw away the pickle water!
