Sweet Burger Pickles

1. 1 Cucumbers≈ $3.67 por kg 250 g
2. 2 Onions≈ $1.60 por kg 60 g
3. 3 Sugarpacote 1 kg ≈ $1.60 50 g
4. 4 Salt 8 g
5. 5 Apple cider vinegarpacote 500 ml ≈ $2.50 60 ml
6. 6 Turmeric 1 g
7. 7 Mustard seeds 2 g

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

1. Wash the cucumbers¹, cut into 3 mm rounds, and slice the onion² into 2 mm half-moons.

2. Toss the cucumbers¹ and onion² with 8 g salt and leave for 30 minutes, then drain off the released liquid and squeeze gently.

3. Bring 100 ml water to a boil with 50 g sugar³, 1 g turmeric, and 2 g mustard seeds until the sugar dissolves, then pour in 60 ml apple⁵ cider vinegar.

4. Pack the cucumbers¹ and onion² into a 0.5 l jar and pour the hot brine over them to the rim.

5. Cool at room temperature, cover with a lid, and refrigerate for 24 hours.

6. Store in the refrigerator for up to 21 days.