Snack cucumbers have a thinner skin than cucumbers. Seedless with smooth skin, you can enjoy the small cucumbers directly from the vine. By pickling, you give the gherkins a fine aroma and at the same time make them last longer, so that you can use your own supplies even during the harvest-free period.
How to pickle snack cucumbers?
Pickling snack cucumbers can be done using two methods: Pickled, they are preserved in screw-top jars with vinegar, water, s alt and spices. Alternatively, snack cucumbers can be fermented with lactic acid by fermenting them in swing-top or screw-top jars with s alt water and spices.
Sour pickled snack cucumbers
Gherkins go wonderfully with a cold dinner or on a buffet.
Ingredients:
- 1 kg snack cucumbers
- 1 onion
- 1 l water
- 500 ml herbal vinegar
- 2 tbsp s alt
- 1 bunch of dill
- 2 tbsp ready-made spice mix for pickles
You will also need several screw-top jars with intact seals. Sterilize in boiling water for ten minutes.
Preparation
- Wash snack cucumbers thoroughly and remove the stem ends.
- Halve or slice if desired.
- Rinse the dill under running water, spin dry and cut into small twigs.
- Peel the onion and cut into rings.
- Bring water and vinegar to a boil. Add s alt and stir until all crystals have dissolved.
- Distribute the cucumbers among the jars, placing the spices between the snack cucumbers.
- Bring the broth to the boil again and immediately pour it over the cucumbers. There should be a margin of one to two centimeters wide at the top.
- Close and leave in a cool, dark place for two weeks.
If you have worked cleanly, the pickled cucumbers will last until the next harvest.
Fermented snack cucumbers
Fermented vegetables are extremely he althy for the intestinal flora. The lactic acid bacteria attached to the snack cucumbers, which ferment the sugar, create a pleasant, mildly sour taste.
Ingredients:
- 1 kg snack cucumbers
- 1 large onion
- 100 g sea s alt
- 2 l water
- 1 bunch of dill
- 2 tbsp spice mix for pickles
Glasses with a swing top and rubber ring are ideal for lactic pickling. Alternatively, you can use screw-top jars with an intact seal. These should be large enough so that the snack cucumbers standing upright still have about five centimeters of space at the top.
You will also need a clean stone or a heavy object that can fit through the glass opening. This prevents the vegetables from floating and spoiling.
Preparation
- Sterilize all utensils in boiling water for ten minutes.
- Wash snack cucumbers thoroughly and cut off the stem.
- Peel the onion and cut into rings.
- Wash the dill, spin dry and cut into small twigs.
- Distribute the cucumbers tightly between the jars, place the onions and spices between them.
- Boil water with s alt.
- Pour the hot s alted water over the cucumbers. There should be a rim at least three centimeters wide in the glass.
- Weigh down the cucumbers, they must be completely covered by liquid, close the container.
- Let ferment at room temperature for three to four days.
- Place in the refrigerator or a cool place. Here the snack cucumbers continue to infuse and gradually develop more aroma.
Tip
You can give the pickled cucumbers a special touch with spices such as chili, garlic, ginger or pepper. If you like it sweet and sour, add some honey or sugar to the vinegar mixture.