Cucumbers with Citric Acid, No Vinegar

1. 1 Cucumbers≈ $3.67 per kg 600 g
2. 2 Garlic≈ $10.00 per kg 8 g
3. 3 Dillpack 50 g ≈ $1.80 15 g
4. 4 Horseradish leavespack 50 g ≈ $3.00 10 g
5. 5 Blackcurrant leavespack 20 g ≈ $3.00 5 g
6. 6 Black peppercorns 2 g
7. 7 Bay leaves to taste
8. 8 Saltpack 1 kg ≈ $0.90 30 g
9. 9 Sugarpack 1 kg ≈ $1.60 30 g
10. 10 Citric acid 2 g

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, then trim off the ends.

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

3. Place the horseradish⁴ and currant leaves, dill³, garlic², peppercorns, and bay leaf in the bottom, then pack in the cucumbers¹ tightly.

4. Pour boiling water over the cucumbers¹ and leave under the lid for 15 minutes. Drain the water into a saucepan.

5. Bring the drained water (about 500 ml) to a boil, dissolve 30 g salt⁸ and 30 g sugar⁹ in it, and boil for 2 minutes.

6. Pour the brine into the jar, add 2 g citric acid (on the tip of a spoon), fill to the rim, and seal immediately.

7. Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 2 weeks.

In short

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