Sweet and sour cucumbers

Another vegetable that we would like to have all year round is Cucumber. Don't worry, with this recipe you can keep cucumbers for a long time and have a side dish ready for any occasion.
Ingredients:
1 kg Cucumbers
200 g Water
50 ml vinegar
50 g Sugar
Sprigs of wild fennel
Peppercorns to taste
2 cloves of garlic
Salt to taste
Method:
* Start by sterilizing the jars and caps: Put the jars and caps in a pot, cover them with water, bring to a boil and continue for 15 minutes. Remove them from the water and let them dry on a clean cloth.
* Wash the cucumbers, remove the ends, also remove most of the peel and slice them about 5 mm thick.
* Sprinkle the cucumbers with salt and let them drain in a colander for about 30 minutes.
* In the meantime, put the water, vinegar and sugar in a saucepan and bring to a boil, stirring well, lower the heat to a minimum to keep the liquid hot.
* Start filling the jars by first placing a clove of sliced ​​garlic, a sprig of fennel and the cucumbers lightly squeezed with your hands on the bottom.
* Lightly press the cucumbers into the jar and fill with the hot liquid overcoming the cucumbers
* Close with the cap and keep them wrapped in a cloth for a few hours, then store them in a cool and dry place.
* The ideal is to consume them after 2 weeks
#cucumbers @ bittersweet #conserva
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