Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pickled cucumbers
Stock
Utensils
For 3 preserving jars of each approx. 5 dl, rinsed with hot water
How it's done
Pickled cucumbers
Mix the cucumbers and salt, place in a sieve and leave to absorb for approx. 30 mins. Drain the cucumbers well and pack tightly into the clean, pre-warmed jars together with the garlic and ginger.
Stock
Bring the vinegar, water, soy sauce, chilli, sugar and allspice to the boil. Pour the boiling hot liquid over the cucumbers to just below the rim, seal immediately.
| Shelf life: | Store in a cool, dark place for approx. 4 weeks. Once opened, keep in the fridge and consume quickly. |
|---|---|
| Tip: | The cucumbers will be sufficiently pickled and ready to eat after 4 days. Ideal with raclette, boiled meat, in sandwiches or as an appetizer. |
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