I make the best sweet and sour cucumbers with 1 addition. Everyone who tries them wants a jar to take home

There are a whole host of cucumber recipes and it is the additions, departing from the standard recipe, that have the final impact on the taste. The basis here is of course pickled and preserved cucumbers and we make most of them. All the others are variations that we often process, but only to try. If we particularly like one flavor, we make a larger portion. One such sure thing is cucumbers in sweet and sour marinade with 1 cheap addition that everyone has at home.

Ingredients for sweet and sour cucumbers with onion

How to make sweet and sour cucumbers with onion?

1. Scrub the cucumbers thoroughly under cold running water. Place them in a large bowl and pour cold water over them. Set aside for 60 minutes..
2. After this time, drain the cucumbers and cut them into slices (they should not be too thick, approx. 3 millimeters will be enough) – they do not require peeling beforehand.
3. Peel the onions if necessary – young ones do not have a classic peel. Wash and cut off the ends on both sides. Then cut them into half-slices. Add them to the cucumbers, add salt and sugar, mix until all the ingredients are evenly covered with spices. Set them aside again, but this time for 2 hours. The idea is for them to release as much juice as possible.
4. In the meantime prepare the jars. Wash and rinse them thoroughly so that there is not a drop of dishwashing liquid in them. Additionally, they should be scalded, i.e. poured with boiling water.We do the same with the caps. To be sure, we look at the jars, in order to eliminate those that are chipped. The caps, in turn, cannot be crushed or even rusty, even those with the smallest traces should be rejected. If we are not sure, it is best to buy new ones than to complain later that the preserves have gone bad.
5. Pour apple cider vinegar into the sliced ​​cucumbers and onion (we do not pour out the resulting liquid) (or another, depending on availability and individual preferences). Mix. Then we transfer them to the jars, pressing them quite tightly. But they should not touch the cap itself, you should leave about 1 centimeter of space from the rim. It is also necessary to pay attention to whether the amount of marinade is comparable.
6. Cucumbers in sweet and sour marinade need to be pasteurized. To do this, cover the bottom of the pot with a clean, cotton cloth. Place the jars on it, but make sure they don’t touch each other, otherwise they might crack. Pour water over them, heat the whole thing on low heat. As soon as the water starts to boil, measure 15 minutes. The whole thing should bubble gently. Finally, carefully remove the jars and place them upside down on a cloth placed on the countertop; these can also be paper towels, cork coasters or a wooden board. This will give the caps a chance to seal properly, and at the same time check if they are tight.

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See also: This is why cucumbers come out soft and limp. A common mistake can ruin entire preserves

Other cucumber preserves

In the past, it was mainly pickled and preserved, there were not many quirks here, everyone made them almost the same, more was happening here in terms of proportions.Only with time did other options begin to appear. See what else you can make with them:

And I could go on and on, almost endlessly.