Anyone else wondering what to do with your pickling cucumbers this week? Here’s an easy recipe from Foodienarium for us. Let us know what you think! Enjoy!
Sweet Pickled Cucumbers
Makes 2 half-liter jars
1.5 kilograms cucumbers small to medium size
2-3 bell peppers
1 Tbs salt
2 cups sugar
1 1/2 cup vinegar (red wine vinegar or apple vinegar works great as well)
1 1/2 cup water
half bunch of dill
Cut the cucumbers and onions into thin slices with a food processor. Peppers should be finely cut.
Mix all the vegetables and salt in a large bowl, cover with foil and leave to stand for 1 hour at room temperature.
Drain the liquid a little.
In a small pan, heat the vinegar, water and sugar. Sir until the sugar dissolves and immediately pour hot liquid onto the cucumbers.
Tear dill and add to the bowl. When everything cools to room temperature, cover with foil or a lid and put in the refrigerator for 2 days.
Cucumbers will last for a couple of weeks in the fridge. Depending on your taste, you can add some bitter pepper or change the proportion of vinegar and sugar.