← All recipes

🍽️ Crunchy Sweet and Sour Pickles

201 kcal · 20 min · 4 servings

Ingredients

• 2 kg pickling cucumbers (of as similar size as possible)
• 30 g salt
• 1 tsp white peppercorns
• 1 tsp allspice berries
• 1 tbsp mustard seeds
• 3 shallots
• 0.75 l wine vinegar
• 0.75 l water
• 100 g sugar
• dill tips

Instructions

1. 1. Rinse the cucumbers under running water.
2. 2. Prick the cucumbers several times with a needle so they absorb the flavor better later.
3. 3. Place the cucumbers in a large bowl.
4. 4. Sprinkle them generously with salt.
5. 5. Pour enough water over them to completely cover the cucumbers.
6. 6. Let the cucumbers sit in the brine for 24 hours.
7. 7. Then drain the salt water.
8. 8. Rinse the cucumbers briefly with fresh water.
9. 9. Pat the cucumbers dry with a kitchen towel.
10. 10. Pack the cucumbers tightly into the jars.
11. 11. Add the spices and the dill tips.
12. 12. Peel the onions.
13. 13. Cut the onions into thin wedges.
14. 14. Distribute the onion wedges evenly over the cucumbers in the jars.
15. 15. Bring vinegar, water, and sugar to a boil in a pot.
16. 16. Pour the hot liquid immediately over the cucumbers.
17. 17. Seal the jars tightly.
18. 18. Store the jars in a cool place.
19. 19. Let the cucumbers infuse for 4 to 6 weeks before eating them.

Nutrition per serving

• kcal: 201
• Protein: 4 g · Fett/Fat: 1 g · Carbs: 36 g