Sandwich cucumbers without sterilization for the winter

The cucumbers turned out to be unusual in taste, in a good way. They contain a whole bouquet of fragrant spices and a decent amount of sugar, which makes them very spicy, crunchy, and sweet and sour. The sweetness is quite pronounced.

This sweetness in the taste makes cucumbers perhaps not the best option for a stand-alone snack, but a truly excellent addition to sandwiches, hamburgers, shawarma, canapés and even some salads.

The experiment was so successful that "sandwich" cucumbers, or American-style cucumbers as we've nicknamed them, are now a must-have on our winter pickling list. They're easy to prepare, don't require sterilization, and can be stored in any conditions. If you're partial to a good hamburger or a delicious multi-layered sandwich, give them a try! Perhaps these savory American-style cucumbers will win you over too!

To prepare "Sandwich" cucumbers without sterilization for the winter, prepare the ingredients according to the list.

For preserving, use apple cider vinegar with a strength of no more than 6%. Regular table vinegar or stronger vinegar will be too dominant and drown out all other aromas and flavors.

Place the cucumbers in a deep container, pour boiling water over them and leave for 2 minutes.

Meanwhile, chop the onion and bell pepper. For a more attractive look, use peppers of different colors and slice the onion into rings. I love the flavor of the vegetables in this marinade, and I always add a little more onion and pepper than the recipe calls for.

Drain the hot water and rinse the cucumbers thoroughly in cold water. Slice the cucumbers into rounds. You can use a grater to make the job easier; the slices are almost translucent. I prefer thicker slices, so I slice the cucumbers by hand to a thickness of about 0.5 cm.

Combine the prepared cucumbers, peppers, and onions. Add salt and mix well.

Cover the cucumbers and apply weight. Refrigerate for 10–12 hours or overnight.

After the specified time, drain the released juice.

Rinse the vegetables in cold water and drain. If you over-soaked the vegetables in the brine or over-salted them, you can correct the situation at this stage. Simply soak the vegetables a little longer until the saltiness reaches your desired level.

Combine apple cider vinegar, sugar, pepper, cloves, mustard seeds, and fennel. Mix and bring the marinade to a boil. Cook, stirring, for a few minutes until the sugar is completely dissolved.

The original recipe calls for a maximum of 550 grams of sugar. I usually add 400–450 grams of sugar at a time and then adjust the amount to taste.

Fennel can be replaced with dill or anise seeds if necessary.

Pour boiling marinade over the cucumbers.

Bring to a boil over medium heat and cook for 2-3 minutes.

Divide the cucumbers and marinade among the prepared sterilized jars. Seal with sterilized lids and roll up. Turn over and wrap until cool.

Sandwich cucumbers are ready for the winter.

The specified amount of ingredients yields approximately 1.5 liters of pickle. It's best to let the cucumbers sit for at least 2.5–3 weeks before tasting. These cucumbers can be stored for 8–9 months, but they usually run out much sooner.

Leftover flavorful marinade can be stored in the refrigerator and used as a salad dressing. Our family especially loved the vinaigrette salad made with these cucumbers and a dressing made from the marinade and thyme-infused vegetable oil.