When your greenhouse produces an abundance of cucumbers or, when the organic cucumbers are sold at a good price on the market, then it is important to take the opportunity to make your own pickled cucumber!
The recipe we use is a free interpretation of our beloved Mother-in-law’s variant. She made a jar every summer, and when the cucumber was finished she simply planed down a little more. If the taste became too weak, she poured on a splash of vinegar.
Ingredients for Pickled Cucumber
- Fresh cucumber, preferably home-grown. If you do not have it, organic from the store works just as well.
- 1 part Vinegar
- 2 parts sugar
- 3 parts Water
- Mustard seeds
- A pinch of salt
- Boil the water, sugar, and vinegar until the sugar has dissolved, and allow it to cool. You may need to stir a bit.
- Slice the cucumber thinly with a Mandoline, for example.
- Put the cucumber, parsley, mustard seeds, and salt in a cleaned glass jar.
- Pour the boiled liquid when it has cooled to cover the cucumber and put on a tight-fitting lid.
Serve it with
Pickled cucumber can be served as an accompaniment to the sandwich or hamburger. Particularly suitable if there is a slice of sausage and a dollop of mayonnaise underneath. Or simply, make a fresh salad by adding some onion, carrots, and some chopped dill.
More recipes on Gardenize
Here you will find recipes that you can cook from what you grow in your garden!