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PICKLED CUCUMBERS WITH ARUGULA
A zesty homemade pantry staple for the winter that will pleasantly surprise you with the unusual aroma of arugula.
Ingredients
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COMPONENT to taste
- to taste
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Method
Wash the cucumbers and trim the ends.
Thoroughly wash and sterilize the jars, and boil the lids.
Place half of the arugula, sliced garlic, and peppercorns at the bottom of the jars, then pack the cucumbers in tightly and add the remaining arugula.
To make the marinade, bring water to a boil with salt and sugar, stir in the vinegar once boiling, and remove the pot from the heat.
Carefully pour the hot marinade into the jars and cover with the lids.
Place the jars in a pot lined with a towel, fill with water up to the shoulders of the jars, and sterilize for fifteen minutes after the water boils.
Remove the jars, seal tightly with the lids, turn upside down, and wrap in a blanket until completely cooled. Store in a cool pantry.
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