Preparation: 20 minutes
Cooking: 0 minutes
Servings: depends on how you consume this
- 2 medium cucumbers (500-600g)
- 150 mL of vinegar
- 1 tbsp of black peppercorns
- 1 tbsp of mustard seeds
- 150g of brown sugar
- 30g of salt
- 1 small red onion (100g)
- hot water (prepare 750 mL)
Chop the cucumbers in disks of same size. Chop finely the red onion.
Mix 250 mL of water with the vinegar, the sugar and the salt in a bowl and stir until all the salt and the sugar are dissolved.
Put the cucumbers and the onion in a jar. You can use any glass container but it has to be deep enough to hold everything and sealable.
Add the peppercorns and the mustard seeds (you can choose to change the spice mix). Pour the liquid mix on the cucumbers and onion. If everything is not covered with liquid, add hot water.
Seal the jar or container.
Leave for at least 4 hours. You can keep this for roughly a week.
Here you have it. Pickled cucumber.