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Quick Pickled Sandwich Cucumbers – Recipe


– Approximately 2 kg of pickling cucumbers
– 700 ml of water
– 1.5 cups of vinegar
– 500 g of sugar
– 1 tablespoon of salt
– Approximately 10-12 whole cloves
– 1.5 tablespoons of whole peppercorns
– 1 level tablespoon of turmeric (for color)


1. Soak the cucumbers in cold water for about 2 hours. After this time, rinse and wash them under running water.
2. Slice the cucumbers as desired, preferably into thin slices. Place them tightly in sterilized jars.
3. Prepare the brine: pour water and vinegar into a saucepan, add the spices, including sugar. Bring to a boil and stir until the sugar is completely dissolved.
4. Pour the brine over the cucumbers, leaving about 1 cm of space at the top. Close the jars tightly.
5. Pasteurize the cucumbers: place a clean cotton cloth at the bottom of a pot and place the sealed jars on top.
6. Fill the pot with water up to 3/4 of its height, making sure the jars do not touch each other.
7. Pasteurize for 10 minutes from the moment the water starts boiling. Then carefully remove the hot jars, turn them upside down, and place them on a countertop until they cool down.
8. Transfer the cooled jars to a cool and dry place. After about a week, the pickled sandwich cucumbers will be ready to eat.

What to eat with pickled sandwich cucumbers?

Everything will taste better with these cucumbers. You can simply enjoy them straight from the jar with a fork. They also pair well with pulled meat sandwiches, burgers, pate sandwiches, deli meats, sausages, and ham. Don’t forget to try them with bread spread with lard. Pickled sandwich cucumbers are also a great addition to cream cheese or bean-based spreads for bread.

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Recipe from my great-grandmother for pickled cucumbers from 100 years ago is perfect. She thought of everything.


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