Pickled cucumbers with rice vinegar and maple syrup Recipe

Name: Pickled cucumbers with rice vinegar and maple syrup
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 4 500 ml or 2 1 l jars
Ingredients: 3–4 field cucumbers; 5 mL (1 tsp.) salt; 10 cloves of garlic; 15 mL (1 tbsp.) vegetable oil; 500 mL (2 cups) water; 175 mL (3/4 cup) maple syrup; 30 mL (2 tbsp.) dried savory; 60 mL (1/4 cup) coriander seeds; 375 mL (1 1/2 cups) rice vinegar

Ingredients

3–4 field cucumbers
5 mL (1 tsp.) salt
10 cloves of garlic
15 mL (1 tbsp.) vegetable oil
500 mL (2 cups) water
175 mL (3/4 cup) maple syrup
30 mL (2 tbsp.) dried savory
60 mL (1/4 cup) coriander seeds
375 mL (1 1/2 cups) rice vinegar

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 35m
YIELD 4 500 ml or 2 1 l jars

Instructions

Slice cucumbers in rounds 1½ cm (5/8 in.) thick, or along their length.
In a bowl, combine salt and cucumbers and let stand for about 10 minutes.
In a medium saucepan, brown garlic cloves in vegetable oil over low heat until slightly coloured.
Add water and maple syrup, and bring to a boil.
Add savory, coriander seeds, and vinegar.
Remove from heat and infuse for a few minutes.
Divide cucumbers into sterilised Mason jars and pour in hot marinade, leaving 1 cm (½ in.) of space at the top of each jar.
Seal and sterilize.