In a small pot, bring the vinegar, water, sugar, salt and black pepper to a boil, until the sugar dissolves.
StoveSmall saucepan
3
Arrange the cucumbers in clean glass jars with the garlic and dill.
Jar
4
Pour the brine over until it covers the cucumbers.
💡The vegetable must be fully covered by the brine: a piece that sticks out dries up and spoils first.
5
Let cool at room temperature, seal and refrigerate for at least 24 hours.
Refrigerator
56calories
2 gprotein
7 gcarbs
1 gfat
● protein 18%● carbs 69%● fat 13%
Per serving (441 g), of 4 servings
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⚖ About the ingredients
Cucumber: measured in pieces: one ≈ 100 g · 12 kcal per 100 g · More about Cucumber →
White vinegar: measured in cup in this recipe: 1 cup = 240 g · 21 kcal per 100 g · More about White vinegar →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Sugar: measured in tsp in this recipe: 1 tsp = 4.2 g · 387 kcal per 100 g · More about Sugar →
Coarse salt: measured in tbsp in this recipe: 1 tbsp = 14 g · 0 kcal per 100 g · More about Coarse salt →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Dill: measured in cup in this recipe: 1 cup = 9 g · 43 kcal per 100 g · More about Dill →
🔧 Tools needed (4) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Jar· Also works: Storage container (None)
By the steps, as the recipe is built now: another version or addition can change the list.
