Sliced cucumbers without sterilization in sweet brine

Votes: 2

Time: 5 hours 25 minutes

To remove excess water from cucumbers and make them crispier, slice them into thin, equal-sized slices, sprinkle with salt, and let them sit for an hour. Then, pour the cooled sweet and spicy brine over the slices. Let them sit for a few hours before enjoying. These cucumbers are perfect—a great addition to side dishes, sandwiches, and burgers. Store them in the refrigerator in a sealed quart-size jar.

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:

6 Kirby cucumbers or 2 regular cucumbers
1/4 cup coarse salt
1 cup of water
1 tbsp. rice vinegar
0.5 cups of sugar
1 tbsp. coriander seeds
1 tbsp mustard seeds
1 tbsp allspice peas
1 cinnamon stick
3 cloves
1 bay leaf

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pickled cucumber, rice vinegar, coriander, mustard seed, allspice, bay leaf, carnation, cinnamon

Cooking the dish according to the recipe:

Wash and dry the cucumbers. Slice them thinly with a sharp knife or a mandoline and place them in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and leave, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices thoroughly. Place them in a sterilized quart jar.
In a small saucepan, combine all remaining ingredients. Stir until the sugar is completely dissolved and bring to a boil. Remove from heat and let cool. Pour the brine over the cucumbers in the jar. Cover and refrigerate for at least 4 hours, but preferably overnight. Can be stored in the refrigerator for about 2 weeks.

Categories:

recipe / Dishes for future use / Conservation / Canned vegetables / Summer dishes / Appetizers / Vegetable appetizers / Tyler Florence