Zutaten für Cucumber Vinegar
- 1 kg (2.2 lbs) cucumbers, washed and thinly sliced
- Peppercorn
- White Vinegar
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Zubereitung von Cucumber Vinegar
- Wash and thinly slice 1 kg (2.2 lbs) cucumbers. Do not peel.
- Place sliced cucumbers in a clean, 2-liter (8-cup) glass crock, stainless steel, or enamel pot.
- Add 2 tablespoons of black peppercorns, layering them with the cucumber slices.
- In a separate saucepan, bring 1 liter (4 cups) of white wine vinegar (or apple cider vinegar) to a boil.
- Carefully pour the boiling vinegar over the cucumbers and peppercorns in the crock.
- Cover the crock tightly and let it steep in a cool, dark place for 3 weeks.
- After 3 weeks, strain the mixture through a clean cheesecloth or fine-mesh sieve into a clean, sterilized container.
- Let the strained vinegar stand for 6 hours to allow any sediment to settle.
- Carefully ladle the clear vinegar into clean, sterilized bottles or jars, leaving any sediment behind.
- Seal the containers tightly and store in a cool, dark place. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
78g
Fat
6g
Carbs
35g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Condiments Etc Vegetables Easy Low Fat Stove Top Dietary Gifts Copycat Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something Novelty Equipment Number Of Servings
