Cucumbers in Tomato Brine

1. 1 Cucumbers≈ $3.67 per kg 600 g
2. 2 Tomato pastepack 140 g ≈ $1.00 40 g
3. 3 Garlic≈ $10.00 per kg 8 g
4. 4 Dillpack 50 g ≈ $1.80 15 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 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 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 dill⁴, sliced garlic³, peppercorns, and bay leaf in the bottom, then pack in the cucumbers¹ tightly.

4. Dissolve the tomato² paste in 450 ml water, add the salt and sugar⁸, bring to a boil, and simmer for 3 minutes. Pour in the vinegar⁹ and remove from the heat.

5. Pour the hot brine over the cucumbers¹ to the rim and 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. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 10 days.