You’ll Never Want Pickles Again After This Cucumber Recipe!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice provides acidity with a fresh flavor.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more accessible and has a longer shelf life.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

Prepare a 9 L pot for the recipe.

Pour water and 9% vinegar into the pot.

Add 1 cup of sugar and 1 cup of vegetable oil to the pot.

Add rock salt to taste (not extra fine).

Add 250 g of chili ketchup and 250 g of regular ketchup to the pot.

Mix all the marinade ingredients together.

Wash the cucumbers thoroughly and cut off the ends.

Cut the cucumbers into four equal parts, or halves if they are large.

If cucumbers are wilted, soak them in cold water for 3-4 hours to freshen them up.

Transfer the chopped cucumbers into the pot with the marinade.

Set the pot on high heat until it starts to bubble, then reduce to medium heat.

Cook with the lid closed for 25 minutes, stirring occasionally.

After 7 minutes, check the liquid level and mix again.

Prepare jars by washing and rinsing them with boiling water.

Press 12-13 cloves of garlic using a garlic press.

After 25 minutes of cooking, add the pressed garlic to the pot and mix.

Cover the pot and let it simmer for another 10 minutes.

Use a ladle to pour the mixture into prepared jars, ensuring cucumbers are covered with liquid.

Screw on the lids tightly while the jars are still hot.

Turn the jars upside down and leave them on the kitchen table to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens