Curry Cucumber-Silk, Sweet and Sour


Rating: 3.22 / 5.00 (9 Votes)


Total time: 45 min

Ingredients:








Instructions:

Remove the skin from the cucumbers, cut in half, remove the seeds and cut into pieces 2 cm wide.

Bring all ingredients to a boil, make three to five min at low temperature. Fill the cucumbers into preheated glasses. Cover with the hot broth. Close the jars on the spot.

Tips Cleanliness is paramount when pickling in acid. Even the smallest traces of saliva, etc. can cause the pickle to ferment.

In order to develop a pleasant taste and aroma, the preserves need about 3 weeks before they are ready for consumption.

Storage: Keep the jars in a cool, dry and dark place. Check from time to time.

Shelf life is about 6 to 8 months. Once opened, the contents, kept cool, will keep for about two months.

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