Crunchy Pickled Cucumbers and Peppers
Ingredients
- 4-5 kg gherkin cucumbers
- 2 bell peppers
- 250 g thin peppers
- 2 heads garlic
- 1 tablespoon coarse pickling salt
- 1 cup grape vinegar
- 1 teaspoon powdered sugar (level)
- 1 teaspoon lemon salt (level) or 2 slices lemon
- Enough boiling water to cover
Preparation
Wash the gherkin cucumbers thoroughly to ensure the brine remains clear.
Place 2-3 garlic cloves at the bottom of a clean jar.
Arrange the cucumbers in layers, alternating with thin peppers and bell peppers.
Add the coarse pickling salt, lemon salt or lemon slices, powdered sugar, and grape vinegar on top.
Pour in enough boiling water to cover all ingredients.
Shake the jar gently and invert it, then leave it upside down overnight to mix the seasonings.
Allow the pickle to ferment for 5-7 days before consuming.
After opening, store in the refrigerator.
Notes
This recipe is scaled for 1 liter jars; adjust quantities based on jar size as needed.
The brine can be consumed after preparation if desired.
