sweet cucumber pickles
These pickles are spicy-sweet and perfect to add on top of a hamburger, sandwich, or just east with some bread and cheese. I put them on my meatball sandwich and add a spicy cocktail sauce as well as some melted mozzarella!
- 300ml water
- 100ml herbal vinegar (alternatively white wine vinegar)
- 60g sugar
- 10g salt
- 1 cucumber
- 1 zucchini
- a bunch of dill and rosemary
- 1 garlic clove
- 1 hot chili
- some mustard seeds, black peppercorns
- 1 -2 star anis
Start off by sterilizing the jar with boiling water, set aside.
In a deep pan, heat the liquids and dissolve the sugar and salt in it. Meanwhile, peel the cucumber, empty the seeds with a spoon, and slice in stripes. Without peeling, slice the zucchini in stripes as well. Add everything in the sterilized jar (mix a bit the veggies and the herbs), then fill up the jar with the boiling liquid. Close well and turn upside down until cooled.
I usually make the triple quantity as you can store them in a dry and dark place for months.