72-hour Cucumber

Makes 1/2 L
72-hour Cucumber
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  • 1000 g cucumber
  • 25 g yellow mustard seeds
  • Flavourings
  • 3-4 dill sprigs or 2 Solo garlic heads and 2 fresh red chillis
  • Marinade
  • 400 ml white vinegar
  • 100 ml water
  • 450 g Siucra/McKinney's granulated sugar
  • 100 g salt
  • 2 g white peppercorns

Wash the cucumbers well. Cut into 1 cm thick slices. Peel and halve the garlic heads. Rinse the chilli and dill. Layer the cucumber in jars with the mustard seeds and dill or with the cucumber and chilli.

Mix the ingredients for the marinade in a saucepan and bring to the boil. Pour the marinade over the cucumber.

Ready to eat after 72 hours.