Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
Ingredients- 2 ½ kg cucumber (s)
- 2 tablespoon salt
For the brew:
- 3 cups water
- 3 cups sugar
- 0.33 cup vinegar essence
- 1 teaspoon mustard seeds
- 1 teaspoon dill tips
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ curry
- 0.5 teaspoon ½ paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Peel the cucumbers and cut them into thin slices with a kitchen slicer. Add the salt, mix everything well and let stand for about an hour.
- Make a brew from the remaining ingredients and bring to the boil.
- Put the cucumbers in a sieve and squeeze out the resulting liquid as best as possible. Add the cucumbers to the boiling stock and bring to the boil briefly.
- Pour the cucumbers and the stock into boiled glasses, turn them upside down and allow to cool.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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