Quick, easy pickled cucumbers — they take next to no time to make and taste wonderful.
Whether you want them in a burger, as a side to a hearty stew or on an open sandwich with Danish liver pâté (leverpostej), making your own pickled cucumbers really is quick and simple.
They gain more flavour the longer they steep, but they can easily be served after just 10-15 minutes. Because the slices are rather thicker than in, say, cucumber salad (agurkesalat), they stay pleasantly crisp.
Pickled cucumbers
A recipe for quick, crisp pickled cucumbers in a sweet vinegar brine.
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Ingredients
- 1 cucumber
- 250 ml white vinegar clear, distilled
- 50 ml water
- 130 g sugar
- 10 peppercorns
- 1 tsp salt
- Mustard seeds and dill, optional
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Method
- Cut the cucumber into thick slices and put them in a pickling jar that you have scalded with boiling water.
- Put all the other ingredients in a saucepan and heat through until the sugar has dissolved. If you are using mustard seeds, add them to the pan as well; they benefit from being heated through properly.
- Let the brine cool until it is just lukewarm, then pour it over the cucumbers.
- Leave the cucumbers to steep for at least 15 minutes, but ideally several hours or overnight. Keep them in the fridge until ready to serve.
Nutrition
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Undskyld mit dårlige dansk. Jeg vil lave syltet agurk med dild og sennepsfrø osv. – men jeg vil lave dem, så de kan holde sig i glas i mange måneder indtil brug. Intet problem at opbevare et mørkt koldt sted, bare at de fleste af opskrifterne handler om at holde sig i køleskabet og kun holder i kort tid. Hvis du ved, hvordan du justerer ingredienserne og metoden, så de syltede agurker holder længe, ville det være rigtig nyttigt at vide dette. Tak.
Hej James
jeg beklager det sene svar, – din besked havde desværre lagt sig i en forkert mappe.
Hvis du tilsætter atamon i opskriften kan de syltede agurker holde sig meget længere, – også blot mørkt og køligt.
Der står bag på flasken hvor meget der skal tilsættes 🙂
Dbh Dianna