Cucumber instant brine with Wösel Apple Cider Vinegar

Cucumber instant brine with Wösel Apple Cider Vinegar
For these cucumber instant brines, you will need the following:
  • 1 kg fresh cucumbers
  • 1 litre sparkling water (ordinary tap water is also suitable)
  • 5 garlic cloves
  • 4 large dill sprouts
  • 2 tbsp. sea salt
  • 1 tbsp. unrefined cane sugar
  • 100 ml Wösel Apple Cider Vinegar with Honey

Wash the cucumbers and cut off the ends, so the brine will be able to do its job faster. Use smaller cucumbers, they will be crunchier and will be ready faster. Mix together the brine: water, salt, sugar and vinegar. Water does not need to be heated.

Chop the garlic and break the dill branches into smaller pieces. Spread the cucumbers closely together in a bowl or jar, adding dill and garlic between them. Pour cold brine on top. If cucumbers rise to the surface of the water, place something on top of them to push them into the liquid. It would be good if the brine and cucumbers could stand in the fridge or in a cool place. After 24 hours, you can begin to taste the cucumbers.

If you happen to have blackcurrant leaves and horseradish leaves at home, spread them in layers between the cucumbers.

For more spicy cucumbers, you can also add some freshly chopped chili. Enjoy your instant brine!

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