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Pickled Cucumbers in Spicy Brine

Pickled Cucumbers in Spicy Brine
I've always loved this tangy, spicy pickled cucumbers. They're a blast from my childhood, served alongside everything from smørrebrød to luncheon salads. The vinegar brine gives them a delightful punch, while the spices add a warm, comforting kick. These aren't your average pickles; they're a flavor explosion that elevates any dish they accompany. Whether you're a pickling pro or a novice, this recipe is a must-try for any food enthusiast.
Ingredients
  • 2.5 cups (6 dl) water
  • 1.75 lbs (800g) cucumbers, preferably Westerås variety
  • 2 cups (4 dl) granulated sugar
  • 1.25 cups (3 dl) white vinegar (12%)
  • 2 tbsp mustard seeds
  • 1 bunch of fresh dill
Instructions

1. Slice the cucumbers into 6 mm thick rounds.

2. In a large bowl, combine 250 ml (1 cup) water, 125 g (1/2 cup) granulated sugar, and 125 ml (1/2 cup) vinegar. Bring to a boil at 100°C (212°F) over high heat, then reduce the heat to medium-low and let simmer at 80°C (176°F) for 5 minutes.

3. Pack the cucumber slices into a clean glass jar, leaving about 2.5 cm (1 inch) of space at the top.

4. Add a bouquet of fresh dill and 2 teaspoons of mustard seeds to the jar.

5. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.

6. Seal the jar and let it cool to room temperature, about 20°C (68°F). Store in the refrigerator at 4°C (39°F).

7. Let the pickles sit for at least 24 hours before serving. The longer they sit, the tangier they will become.

Tools
  • large bowl
  • glass jar
  • spoon
  • stove
  • refrigerator

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