Quick-Pickled Cucumbers (1-Day)

1. 1 Cucumbers≈ $3.67 per kg 150 g
2. 2 Garlic≈ $10.00 per kg 3 g
3. 3 Dillpack 50 g ≈ $1.80 6 g
4. 4 Salt 5 g
5. 5 Sugar 2 g
6. 6 Ground black pepper to taste
7. 7 Bay leaves to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash cucumbers¹, trim ends; slice large ones lengthwise—they’ll brine faster.

2. Pack the jar with dill³ fronds or sprigs, garlic² cloves, a bay leaf, and peppercorns, then layer in cucumbers¹.

3. Make the brine: dissolve salt and sugar in 500 ml water per serving. For the *hot* method, boil and pour boiling brine over cucumbers¹—they’ll be ready in 8–10 hours. For the *cold* method, pour cold brine over and wait a full day.

4. Cover loosely with a lid and keep at room temperature; afterward, refrigerate for up to 5 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.