Super easy pickled cucumbers with ginger, cinnamon and bay leaves. Use preserving jars so you can enjoy these lovely cucumbers as long as possible.
The main thing:
Made by Véronique
Published at 2016-09-04, this recipe is for 12 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-08-2023
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Fill the large pan with water and bring to a boil. First clean the preserving jars very well by boiling them shortly in the water. That way you are absolutely sure all the bacteria are gone.
Remove them carefully from the water using the tongs and place them on a clean kitchen towel. Throw away the water and use the pan again to create the lovely sweet and sour water.
First rinse the cucumbers and slice them anyway you like, we choose to create small cubes. Peel the ginger root and cut into slices or pieces, whichever you prefer.
Combine water, vinegar, salt and sugar in the large pan. Bring to a boil and then add the cucumber cubes, ginger pieces, bay leaves and cinnamon sticks. Let it cook for about 10 minutes.
Divide over the preserving jars and put away in a dark place, like a basement, up to 1 year. But our pickled cucumbers never last that long! we use them in salads, or actually, any other way you normally use pickles for. Enjoy!