There are countless ways to preserve cucumbers, but our favourite is the sweet and sour flavour. Pickling sweet and sour cucumber with dill is a simple method. The fresh dill makes this variation of sweet and sour cucumber slightly different and interesting. It's delicious in all kinds of salads or on your sandwich for lunch. These cucumber pickles with are also perfect served with hot dishes.
you will need
- 4 cucumbers
- 500 ml white wine vinegar
- 300 g soft sugar
- 2 tablespoons chopped dill
- Glass jar
how to make it
Cut the cucumber into thin slices. Put the cucumber in layers in a colander and sprinkle salt over each layer. Let the cucumber drain for 2 hours.
Bring the wine vinegar and caster sugar to the boil and dissolve the sugar while stirring.
Rinse the cucumber with cold water, drain and pat dry with kitchen paper. Put the cucumber and dill into the glass jars, alternating layers, until they are all filled. Pour the hot vinegar onto the cucumber until they are completely covered. Seal them and let them cool completely.
When the pickled cucumbers have cooled completely, you can store them for months. Delicious for a summer salad or as a snack in autumn.
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