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Recettes avec du croquant
Crunchy dill pickles
Ingrédients
13 Toundra mini cucumbers, well cleaned
5 fresh dill stems
1 cup vinegar
1 cup apple cider vinegar
2 cups of water
4 garlic cloves peeled and halved
3 tbsp sugar
2 tbsp corse salt
2 tbsp fennel seeds
Préparation
Cut the cucumbers into quarters lengthwise or into slices of ½ cm.
In 3 one-liter glass jars or 6 500 ml jars, distribute the cucumbers, fennel seeds, dill, and garlic.
In a saucepan, bring the white vinegar, apple cider vinegar, and water to a boil. Let it simmer for 5 minutes.
Pour the mixture into jars and refrigerate. They can be stored for 3 months.
Mini Cucumbers
The little brother that holds his own, the mini cucumber is a juicy, crunchy variety with a delicate, fresh taste. With its smooth, thin skin, it's the perfect snack.
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6 pack
GMO-free
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