top of page

Garlic pickles

Garlic pickles


2 red peppers

1.5 kg small pickling cucumbers

2 red onions

16 cloves of garlic

1 liter wine vinegar (6%)

800 g sugar

4 tablespoons of salt

1 bag of preserving aid (so that it lasts longer and protects against fermentation and mold growth)

Mustard seeds




Wash the peppers, halve them, remove the seeds and cut them into small cubes. Peel the garlic cloves and halve them. Cut the cucumbers into slices and peel off the onions and cut them into cubes.

In a pot, bring the vinegar to the boil and add the sugar, salt, mustard seeds, cucumbers, peppers, onions and garlic. Blanch everything in it briefly, then distribute the ingredients among the glasses.

Stir the preserving aid into the vinegar according to instructions until it is dissolved. Then divide the liquid between all the glasses until they are well covered. Close the jars tightly and let the garlic pickles sit in a cool place for a week.

0 views0 comments

Related Posts

See All
bottom of page