Ingredients
5 Cucumber
200 ml Vinegar
200 ml Water
30 grams Sugar
1 tsp Salt
1 Bay leaf
1 tbsp Pickling spice
Method
Sources
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
Water-sealed stoneware crock for large-batch lacto-fermentation
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
Water-sealed stoneware crock for large-batch lacto-fermentation
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Cut off the end of the cucumbers. Place them in a shallow container, sprinkle about 20 g of salt (not listed) and leave for 5 minutes. Cut the cucumbers into 3-4 pieces and pour in enough water to cover the cucumbers. Put a plate on top as a weight, wrap it with plastic wrap and chill overnight. In a pan, add the ingredients, bring it to a simmer and turn off the heat. Leave it until cooled. Pat dry the cucumbers from Step 3 with paper towels and transfer to a boiled and sterilized jar. Pour in the pickling mixture from Step 4. Put the lid on the jar and store it in the refrigerator. If you boil the whole jar, you can preserve it for a long time. Deep-Fried Salmon tartar sauce.