Cucumber Salad in Glass
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 cucumber (s)
- 6 grains allspice
- 4 bay leaves
- 4 tablespoon ginger syrup
- 2 tablespoon ginger, cubes pickled in syrup
- 350 grams sugar
- 400 ml vinegar, (wine vinegar)
- litre water
- salt
Print Recipe
Pin Recipe Instructions
- Wash the cucumbers, cut into thin slices and layer in a large colander, sprinkle with salt between layers.
- Place the sieve on a bowl and let it steep for at least 2 hours. The accumulated juice can be thrown away.
- Put all other ingredients in a large saucepan and bring to the boil.
- Rinse the cucumber slices and drain them well, then pour them into the hot stock and let them steep briefly (let simmer once), then fill them into sterilized jars.
- Bring the brew to the boil again and pour it over the cucumbers while still hot, close the jars with the twist-off lids and turn them over. Only put them back correctly when they have cooled down, then you can also tell whether the glasses are airtight.
- Let it steep for at least 4 weeks.
- Shelf life approx. 6 months or longer!
- If you don`t like them, you can leave out the ginger ingredients.
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