Snake cucumbers are among the extremely he althy vegetables. When pickled, the cucumbers impress with their intense aroma and special crunch. Not only do they last much longer, but they also go perfectly with a snack, are a great accompaniment to grilled food and complement cold buffets.
How to pickle snake cucumbers?
Snake cucumbers can be pickled with lactic or sweet and sour. For lactic pickled cucumbers you need water, sea s alt and jars. Sweet and sour pickled cucumbers also require white wine vinegar, sugar, onions and spices such as peppercorns or mustard seeds.
Lairy pickled cucumbers
Since the vegetables are not heated, all valuable nutrients are retained during fermentation.
Ingredients:
- 2 snake cucumbers
- 1 l water
- 40 g sea s alt
You will also need jars with screw lids that have been washed very hot. To prevent the vegetables from floating, you should weigh them down with a boiled stone or a wooden disc.
Preparation:
- Wash the snake cucumbers thoroughly, quarter them and cut them into strips about ten centimeters long.
- Ply tightly in the glasses.
- Dissolve the s alt in the water and pour the broth over the cucumbers. Leave a two centimeter border at the top.
- To prevent the vegetables from floating, put something to weigh them down and close the jar.
- Let stand at room temperature. After a few days, small bubbles appear in the pickle jar and the brine becomes milky and cloudy.
- Then place the jar in the refrigerator and let the cucumbers continue to ferment for at least two weeks.
Sweet and sour pickled cucumbers
Ingredients for 4 glasses:
- 2 snake cucumbers
- 300 ml white wine vinegar
- 300 ml water
- 2 onions
- 6 tbsp sugar
- 2 tsp s alt
- 1 tsp peppercorns
Optional as desired: mustard seeds, chili peppers, bay leaves, allspice, juniper berries, garlic
Preparation
- First sterilize the jars in boiling water for ten minutes.
- Wash the cucumbers and cut them into bite-sized pieces.
- Peel the onion and cut into rings.
- Bring water and vinegar to the boil. Add sugar, s alt and spices and let everything steep for a few minutes.
- Meanwhile, layer the cucumbers tightly in the prepared containers.
- Fill up with the boiling stock. The vegetables should be completely covered, leaving a two centimeter wide edge at the top.
- Immediately screw it tight and turn it upside down.
- After cooling, store in a cool, dark place.
Tip
To extend the shelf life, you can additionally boil the snake cucumbers.
