Colored Wool Sock Cucumbers in Their Own Juice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg cucumber (s)
- 1 large onion (s)
- 2 cloves garlic)
- 3 tablespoon sugar
- 6 tablespoon vinegar, 10%
- 2 teaspoons salt
- 1 tablespoon mustard seeds
- 1 tablespoon peppercorns
- 2 grains allspice
- 2 stalks savory
- 1 stalk dill
- 2 chilli pepper (s)
- 2 piece (s) horseradish, dried
Print Recipe
Pin Recipe Instructions
- Peel the cucumber and cut into thick slices. Peel the onion and cut into eighths, peel the garlic as well. Put all ingredients in a sealable bowl and shake well. Shake every 12 hours. The cucumbers can be eaten after about 24 hours. The pickled cucumbers keep for about 1 week.
- Tip:
- You should have your own pickle bowl as most cans will absorb the smell.
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