Pickles de concombre


  • Cucumbers 2
  • Cider vinegar 400 ml
  • Powdered sugar 120 g
  • Black peppercorns 20
  • Pink peppercorns 20
  • Dill A few sprigs


Wash the cucumbers and cut them into thick slices. Rinse the dill.

In a 1L jar, place the cucumber slices and insert a few sprigs of dill.

Add the coarse salt, pepper and pink berries.

In a saucepan, mix the vinegar with the sugar and bring to the boil. Reduce heat to low and let heat for 3 minutes.

Pour the vinegar over the cucumbers, close the jar and let cool to room temperature then store in the refrigerator. These pickles will keep for several weeks.

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