Pickled Cucumbers with Apples

1. 1 Cucumbers≈ $3.67 per kg 450 g
2. 2 Apples≈ $3.50 per kg 150 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Dillpack 50 g ≈ $1.80 10 g
5. 5 Black peppercorns 2 g
6. 6 Bay leaves to taste
7. 7 Salt 25 g
8. 8 Sugarpack 1 kg ≈ $1.60 40 g
9. 9 Vinegar 9%pack 500 ml ≈ $1.30 40 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Soak the cucumbers¹ in cold water for 3 hours, trim off the ends, then wash the firm tart apples², core them, and cut them into 1 cm slices.

2. Sterilize a 1 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

3. Place the dill⁴, garlic³, peppercorns, and bay leaf in the bottom, then pack in the cucumbers¹, filling the gaps with apple² slices.

4. Bring 500 ml water to a boil with the salt and sugar⁸, remove from the heat, and stir in the vinegar⁹.

5. Pour the hot marinade over the vegetables and apples² up to the rim, then cover with the lid.

6. Sterilize the jar in a pot of hot water for 15 minutes from the moment it comes to a boil, then seal it.

7. Turn the jar upside down and wrap it until cool, then store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 10 days.