Pickled cucumbers in vinegar
From the winter pantry
Cucumbers with onion, garlic, dill and spices, from the original preserving notebook.
- Preparation
- Not specified
- Time in the original
- The original describes a 10–15 minute water bath; total time not specified
Illustration from the original recipe page.
What you’ll need
- Cucumbers — quantity missing from the original
- 1 litre vinegar (acidity not specified)
- 3 litres water (from the method)
- 6 tablespoons sugar
- 4 tablespoons salt
- 2–3 onions
- Garlic
- Cherry twigs
- Thyme twigs
- Mustard seeds
- Peppercorns
- Dried dill
- Bay leaves (mentioned in the method)
Before you begin
The original ingredients and instructions are preserved below. The preservation method needs validation before use for shelf-stable storage.
Read the original recipe text
Historical source text, preserved faithfully. Its canning directions have not been validated for shelf-stable storage.
Ingredients : 1L vinegar 6 Tablespoons Sugar 4 Tablespoons Salt 2-3 Onions garlic cherry twigs thyme twigs mustard seeds peppercorn dried dill How To : Make a mixture of: 3 liters of water 1 liter of vinegar 6 tablespoons of sugar 4 tablespoons of salt. Heat on the stove until the salt and sugar dissolve (do not boil). Wash the cucumbers, place them in jars together with pieces of onion (2-3 slices per 0.8-liter jar), garlic cloves (2-3 cloves per 0.8-liter jar), bay leaves, cherry twigs, thyme twigs, mustard seeds, peppercorns, and dried dill. Pour the warm mixture over the cucumbers, close the jars, and boil them in a bain-marie until the color of the cucumbers in the jar changes (from bright green to yellowish green), about 10-15 minutes from when they start boiling. Place them in blankets until they cool. Enjoy your home made pickled cucumbers! Until next time, TFG
Adapted into clear English from the original TryFailGrow recipe ↗. Unspecified quantities and times have been kept visible.
