Pickling garlic cucumbers yourself

Recipe for pickling garlic cucumber

You need:

small cucumbers (for pickling)
80 ml of water
165 ml white wine vinegar
1 head of garlic
2 tsp mustard seeds
1 teaspoon white peppercorns
dill
rosemary
basil
sea-salt
10 g sugar *
sterilized mason jars

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* We advise you (in general) to refrain from conventional granulated sugar. For the sake of your health, you should use birch sugar instead. This has a similarly strong sweetening effect, but is better for your body.

How to pick garlic cucumbers

Thoroughly clean the small cucumbers under running water. You can also use a brush.
Dry the cucumbers with kitchen paper.
Take a toothpick and poke several holes in the cucumber.
Put the prepared cucumbers in a large bowl.
Then fill the bowl with water so that the cucumbers are covered.
Add some sea salt (by feel).
Let the cucumbers soak in salted water for 24 hours. Put the bowl in a cool, sheltered place (not in the refrigerator!).
Loosen all cloves of the garlic bulb.
Carefully peel the garlic cloves.
Put the water, white wine vinegar, sugar, mustard and peppercorns in a saucepan.
Briefly boil the mixture.
Now add the garlic cloves to the broth.
Boil the toes in it for about 20 minutes so that they become nice and soft.
Take the brew off the hob.
Fish the garlic cloves out of the broth.
Temporarily put the garlic cloves on a plate.
Alternate layers of cucumber, herbs, and cloves of garlic in the mason jars.
Briefly boil the brew again.
Pour the hot brew over the mixture in the glasses. Make sure that the contents are completely covered with the liquid.
Seal the jars tightly.
Let the whole thing steep in a cool, dark place for at least four weeks - during this time the full aroma will develop.
Keep the pickled garlic cucumbers in the refrigerator.