Canned cucumbers "Sandwich" in sweet and sour marinade

Votes: 1

How to Make - Canned Sandwich Cucumbers in a Sweet and Sour Marinade

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

This recipe will be appreciated by those who prefer more tart pickles. To quickly soak up the marinade, slice the cucumbers thinly (use a mandoline) and, along with onion rings and chopped garlic cloves, toss them in a hot marinade made from a mixture of apple cider vinegar, champagne vinegar, and a whole host of spices. The cucumbers turn out wonderfully crisp. Store them in a jar in the refrigerator and use them in cooking, sandwiches, salads, or as an appetizer for any meal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half an onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup of water
1 cup apple cider vinegar
0.5 cup champagne vinegar
0.5 cups of sugar
2 tbsp + 2 tsp coarse salt
1 tsp. mustard seeds
1/4 tsp ground turmeric
1 teaspoon celery seeds
1 tsp seasonings for pickling vegetables
4 whole cloves garlic, crushed

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Combine onion rings and cucumbers in a clean zip-top jar.
Combine all remaining ingredients except the garlic in a non-reactive saucepan. Bring to a boil and simmer for a full 4 minutes to release the aroma of the spices.

Add the garlic cloves to the jar. Slowly and carefully pour the marinade over the vegetables, filling the jar to the very top.
Let cool to room temperature. Pour the remaining marinade into the jar and refrigerate.

Categories:

recipe / Simple and quick recipes / Summer dishes / Fast food / Sandwiches / Appetizers / Sandwiches / Vegetable appetizers / American cuisine / Alton Brown