Cucumber Spears with Garlic and Herbs

1. 1 Cucumbers≈ $3.67 per kg 320 g
2. 2 Garlic≈ $10.00 per kg 8 g
3. 3 Dillpack 50 g ≈ $1.80 8 g
4. 4 Parsleypack 50 g ≈ $1.50 8 g
5. 5 Sunflower oil 20 ml
6. 6 Vinegar 9% 25 ml
7. 7 Sugar 15 g
8. 8 Salt 10 g
9. 9 Black peppercorns 1 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. Wash the cucumbers¹, trim the ends, and quarter each one lengthwise; slice the garlic² and tear the dill³ and parsley⁴ coarsely.

2. Sterilize a 0,5 l jar over steam for 10 minutes and boil the lid for 5 minutes.

3. Place half the herbs, the garlic², and the peppercorns on the bottom, pack in the cucumber¹ spears tightly, and add the remaining herbs on top.

4. Boil 220 ml water with the salt and sugar, pour in the oil and vinegar, and remove from the heat.

5. Pour the hot marinade over the cucumbers¹ to the rim and cover with the lid.

6. Sterilize the jar in a pot of hot water for 10 minutes from the moment it comes to a boil, then seal it.

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 7 days.