• pickled cucumbers

Pickled cucumbers

Wonderfully crunchy pickled cucumbers with Japs M.VM cooking vinegar
This is a variation of a recipe from Nami-Nami, the original recipe is available here.

2 litres water
4 tbsp coarse salt
4 tbsp sugar
4 tbsp cooking vinegar

2 kg cucumber
3–4 cloves garlic
blackcurrant leaves
3 stalks dill with flowers
2–3 cm piece of horseradish

Place the blackcurrant leaves, dill, horseradish and garlic in the bottom of the jars. Fill the jars with cucumbers, packing them as tightly together as possible. To make the marinade, bring the water to the boil, add salt and sugar and mix until dissolved. Add the vinegar and cook for another minute. Pour the hot marinade over the cucumbers. Cover the jars loosely with metal lids and heat the jars for 15–20 minutes, until the cucumbers turn lighter in colour. Seal the lids and place the jars upside down to cool.