This evening I had my first try at making some pickled cucumbers, locally known as Comcomber (criojo) tempera.
I chose to do it the European way, by adding sugar to the vinegar, which the Dutch call “zoet zuur” or sweet & sour.
Followed a Dutch recipe and inserted bay leaves, basil, dill, chives, onions and some garlic for spices.
Once cooled down they should last berwen 4-6 months without refridgeration or about one week once opened., unless refridgerated.
😊
The jars have to stay upside down until cooled, so they create a vacuum due to the hot vinegar mixture added to the cucumber.