Cucumbers for Winter
Description
Finger-sized pickles are a great addition not only to festive appetizers; they can also be added to salads and pair wonderfully with everything. To prepare "Fingers" pickles for winter, you will need fresh, crisp cucumbers. Tip: you can soak fresh cucumbers in water for an hour or two to make them even crisper. Store in a cool, dark place.
Instructions
- 1
Step 1
The cucumbers should not be too large—medium size is best. Rinse them and trim off the blossom ends.
- 2
Step 2
Cut the cucumbers lengthwise into quarters, then cut them in half again.
- 3
Step 3
Place the cucumbers in a pot, add finely chopped parsley, and peel the garlic.
- 4
Step 4
Slice into thin slices. And add them to the cucumbers as well.
- 5
Step 5
Pour the vegetable oil and vinegar into a saucepan and add salt.
- 6
Step 6
Also add mustard seeds, sugar, and black pepper. Mix and let the cucumbers release their juice. Leave them for about 4 hours.
- 7
Step 7
While the cucumbers are infusing, sterilize the jars. Then pack the cucumbers into the jars and pour over the brine that formed during infusing.
- 8
Step 8
Place in a saucepan, cover with the lids, and sterilize again for 20 minutes. Then seal the jars.
- 9
Step 9
Turn them upside down and wrap them so they cool gradually while still warm.
- 10
Step 10
The preparation is ready. Store in a cool place.