There isn’t a bad timing for a good pickled cucumber, right? They can be eaten all year round, as long as they are yummy. However, sometimes it may occur that you are craving some, but the stores are closed. So why not making by yourself a jar or two? It is actually very easy. Just follow the recipe!
Ingredients:
• Bigger jar
• Cucumbers
• 5-6 garlic cloves
• 2 ¼ tablespoon of Kosher salt
• ½ teaspoon sugar
• 5 tablespoon vinegar
• 2 cups water
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The Preparation:
Soak the cucumbers in water. Then pierce them with a knife and place them into the jar. Then, insert the garlic between the cucumbers. In a bigger bowl combine the water, the Kosher salt, the sugar, and the vinegar. Mix it all together and pour it into the jar. It is important to cover all the cucumbers. Add more water if needed. Lastly, put the lid onto the jar and leave it to sit for 7 to 10 days. After 7 days, open it, cut a piece of cucumber to see if it is ready, if not, leave it to sit a few more days. If you like your pickled cucumber a little bit spicier, you can add jalapeno paprika, as well.
