Admittedly, garlic cucumbers from the barrel are a real delicacy. Unfortunately, it is also quite expensive. Our tip: just make the garlic cucumbers yourself!garlic cucumbers
Pickles are very popular with both young and old and can be used in a variety of ways in the kitchen. Whether pure or as a side dish with potato salad, beef roulade, Max sausage salad, sausage salad and sliced meat - the cucumbers give every dish the right kick. But in the long run, the taste of pickles can get boring. Then you should definitely try something new: namely garlic cucumbers. They are a great delicacy and can be easily inserted yourself. This recipe shows how to do it.
Ingredients for pickled garlic cucumbers (jar with 500 ml):
- small pickles for pickling
- 1 bulb of garlic
- 165 ml white wine vinegar
- 80 ml water
- 10 g cane sugar
- 2 tsp mustard seeds
- 1 tsp white peppercorns
➥ Step 1:
First, you need to thoroughly clean the cucumbers with a brush under running water. Then pierce all holes with a toothpick or a needle.
➥ Step 2:
Then put the cucumbers in a bowl, cover them with water and add some salt. In this salt water you have to let the cucumbers soak in a cool place for 24 hours.
3 Step 3:
When the 24 hours are up, remove the toes from the bulb of garlic and carefully peel them off.
4 Step 4:
Place the water, vinegar, sugar, pepper and mustard seeds in a saucepan and bring the mixture to the boil briefly. Then the cloves of garlic come into the broth and are cooked for about 20 minutes so that they become nice and soft. Then fish the garlic out of the broth and alternately layer with the herbs and the cucumbers in screw-top jars.
5 Step 5:
Bring the broth to the boil again briefly and then pour it hot over the vegetables so that it is completely covered. Close the jars immediately and let them steep for at least four weeks.