1 kg of small cucumbers
3 to 4 tablespoons (shallow) of white vinegar
200 g of salt
6 cloves of garlic
3 chopped onions
3 sprigs of thyme or estragon (optional)
6 leaves of bay
1 and 1/2 teaspoons of black peppercorns
1 and 1/2 teaspoons of white peppercorns
1 kg of small cucumbers
3 to 4 tablespoons (shallow) of white vinegar
200 g of salt
6 cloves of garlic
3 chopped onions
3 sprigs of thyme or estragon (optional)
6 leaves of bay
1 and 1/2 teaspoons of black peppercorns
1 and 1/2 teaspoons of white peppercorns
Wipe a clean dishcloth on the skin of the cucumbers to remove the pulp
Arrange them, side by side, in a refrigerator and sprinkle with salt
Let it rest for 24 hours and turn them over every two hours
The next day, wash the cucumbers well and remove the salt from each one individually
Place the cucumbers in a sterilized medium-sized jar and add two whole cloves of garlic, a chopped onion, a sprig of thyme, two leaves of bay, 1/2 teaspoon of black peppercorns, and the same amount of white peppercorns
Prepare more two jars in the same way
Cover everything with vinegar, close, and store the jars for one month in a cool, dark place
After this period, serve with potatoes, cold meats, or use as a seasoning for strong sauces.
