Sweet and sour sandwich pickles: A recipe for pickle perfection

These sandwich pickles may seem ordinary, yet everyone who tries them desires more immediately. I make these pickles using a simple recipe. There are no fancy ingredients, just one easily accessible seasoning. They are definitely worth a try.

Sweet and sour brine sandwich pickles are ideal for those who enjoy intense flavours. They are perfect as a sandwich addition with cold cuts and work splendidly in burgers, toasties, casseroles, salads, or appetizer skewers. Their taste is so distinct that they can even charm when served independently.

Preparing sandwich pickles in jars for winter is incredibly simple. Medium-sized cucumbers are best for such preserves, as they are easier to slice evenly. It's also important that the cucumbers are fresh and free from signs of spoilage or damage. Only such cucumbers guarantee a satisfactory taste.

What brine is best for sandwich pickles? I recommend a simple sweet and sour brine with a small addition of curry spices, mustard seeds, black peppercorns, and allspice berries. It's a classic, straightforward brine, and the addition of oriental seasoning gives it a pleasant colour and spicy notes. Every year at this time, I prepare these exact pickles. They disappear the fastest of all.

Ingredients:

• 3 kilograms of pickling cucumbers,
• 1.2 litres of water,
• 600 millilitres of 10% distilled vinegar,
• 750 grams of sugar,
• 2 tablespoons of mustard seeds,
• 2 tablespoons of black peppercorns,
• 20 allspice berries,
• 1 tablespoon of curry,
• 2 tablespoons of salt.

Preparation:

1. Wash the cucumbers, then remove the ends and slice them into rounds.
2. Pack the cucumber slices tightly into jars.
3. Prepare the brine: bring the water to a boil with vinegar, sugar, and remaining spices.
4. Then, strain the brine and pour it hot over the cucumbers.
5. Seal the jars and place them in a pot lined with newspapers or a cloth. The jars shouldn't touch each other.
6. Fill the pot with water (up to two-thirds of the height, ensuring the water does not reach the lids).
7. Process the jars for about 10 minutes from the moment they start boiling. After this time, remove them from the water and place them upside down on a cloth to cool completely.
8. The sandwich pickles will be ready to eat after two days, though it's best to give them a few extra days to develop their flavours fully.