Pickled Cucumber Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 kg cucumber (s), approx. 12 pieces
- 4 vegetable onion (s)
- 6 tablespoon salt
- 300 ml water
- 300 ml white wine vinegar
- 400 g suar
- 2 teaspoons pepper
- 1 ½ teaspoon paprika powder, noble sweet
- 1 ½ teaspoon curry
- 3 teaspoons dill, dried or fresh, chopped
Print Recipe
Pin Recipe Instructions
- Wash the cucumbers, peeling is not necessary. Peel and halve or quarter the onions. Slice both finely with a vegetable slicer. Mix the slices with the salt and let rest for at least 2 hours.
- In the meantime, prepare the preserving jars. The amount results in approx. 6 - 8 large jars with screw lids. Fill the jars and lids with boiling water so that they close properly later.
- Then mix water, vinegar, sugar, pepper, paprika powder, curry and dill in a large saucepan for the marinade.
- Squeeze the cucumbers and onions vigorously in a sieve and add to the marinade. Bring everything to a boil and cook through briefly.
- Empty the glasses. Pour in the cucumber salad until just below the rim with the stock. Close the jars tightly, then let them cool upside down. Rinse dripped off immediately with warm water, otherwise the glasses will stick afterwards.
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