Fermented cucumbers, or agurkesalat, are a vegan, gluten-free and allergen-free side dish or salad that aids in weight loss while pickling vegetables.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 187 mins – easy
🍽 4 servings – 28 kcal per serving
|
Serving
180g |
Fat
0g |
Sat. fat
0g |
Sodium
296mg |
|
Carbs
5g |
Fibers
0g |
Sugars
2g |
Proteins
1g |
INGREDIENTS
- 2 cucumbers
- ⅓ cup cider vinegar
- 2 tbsp granulated sugar
- ½ tsp salt
- An eighth tsp black pepper
- 1 tbsp fresh dill
TOOLS
- 1 knife
- 1 bowl
- 1 fridge
- 1 colander
- 1 spoon
- 1 cling film
STEPS
Slice cucumbers and chop fresh dill.
Put cider vinegar in a bowl. Add granulated sugar, salt and black pepper and a third cup of water. Stir with a spoon. Add sliced cucumbers to the mixture and stir with a spoon. Cover with cling film and refrigerate for 3 hours. Remove from the fridge and remove the cling film.
Drain the cucumbers in a colander.
Transfer the drained cucumbers to a bowl and sprinkle with the chopped fresh dill.
It’s ready to be served !
