Have your pickles ready in no time and use them whenever you want it.
Ingredients
17.5 OZ / 500 G small cucumbers
1 TBSP pickling spice
1 TBSP dried dill
17.5 OZ / 500 ML water
5.5 OZ / 150 ML white wine vinegar
5.5 OZ / 150 G sugar
2 OZ / 50 G salt flakes
Directions
Slice your cucumbers and sprinkle the sea salt on them. Leave for 2 hours to draw the moisture from the cucumber.
Add your pickling spice, water, vinegar, dill and sugar to the mixing bowl. Cook the pickle juice with the measuring cup removed for 15 minutes / 250°F|120°C / speed 1 / stir.
Wash and dry the cucumber well then add to an airtight container. Pour the pickle juice over the top and leave for at least 2 days to infuse.
