For those looking for new flavors, J. Tamoševičienė offers two somewhat unexpected pickled cucumber recipes, according to a press release.
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Try pickled cucumbers with curry
Ingredients:
- 24 medium-sized cucumbers,
- ½ cup salt,
- 8 cups water,
- 1 tsp curry spice mix,
- 1 tsp mustard seeds,
- 2 cups sugar,
- 2 cups vinegar,
- 2 onions.
Preparation
Cut the cucumbers into cubes or thin slices. Mix water with salt, pour over the cucumbers and let stand. Then drain the liquid. Pour vinegar into a pot, add sugar, curry, and mustard seeds, add the chopped onions and bring to a boil. Add the cucumbers, heat briefly, and pour the hot mixture with marinade into sterilized jars. Seal tightly.
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Danish pickled cucumbers with ginger and turmeric
Ingredients:
- 1 kg cucumbers,
- 40 g salt suitable for preserving,
- 500 ml 5% acidity apple cider vinegar,
- 135 g brown sugar,
- 135 g white sugar,
- ½ tsp black peppercorns,
- ½ tsp mustard seeds,
- ½ tsp ground turmeric,
- ¼ tsp ground ginger.
Preparation
Cut the cucumbers, slice lengthwise, remove seeds, and cut into approximately 2–2.5 cm pieces. Mix with salt, cover, and leave overnight. The next day, rinse the cucumbers well and dry. Pour apple cider vinegar into a pot, add brown and white sugar, peppercorns, mustard seeds, turmeric, and ginger. Bring to a boil, add cucumbers, and boil for 1 minute. Place hot cucumbers into sterilized jars, pour marinade over, and seal tightly. Heat jars in a boiling water bath for 10 minutes and let cool completely.
Enjoy!
