Crispy Pickled Cucumbers for Winter

1. 1 Cucumbers≈ $3.67 per kg 600 g
2. 2 Garlic≈ $10.00 per kg 10 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 Salt 25 g
9. 9 Sugarpack 1 kg ≈ $1.60 30 g
10. 10 Vinegar 9%pack 500 ml ≈ $1.30 50 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 3–4 hours, then trim the ends off each one.

2. Sterilize a 1 l jar over steam for 10 minutes or in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

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

4. Pour boiling water over the cucumbers¹ up to the neck, cover with the lid, and leave for 15 minutes. Drain the water, bring it back to a boil, and pour it over again for another 15 minutes.

5. Bring the drained water (about 500 ml) to a boil with the salt and sugar⁹, remove from the heat, and stir in the vinegar¹⁰.

6. Pour the hot marinade over the cucumbers¹ to the rim and seal immediately.

7. Turn the jar upside down, wrap it up, and leave it to cool for 24 hours. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 2 weeks.

In short

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