Sandwich cucumbers are a special form of canned cucumbers – Most often cut into thin slices or quarters, in a delicate but expressive marinade. The name is not accidental: this type of cucumber is perfect as an addition to bread, sausages, cheese or pies, turning their taste, adding color and smell.
Their shape and structure make them Easy to put bread on a slice, they do not fall out, they do not delaminateare comfortable to use and ready to serve straight from the jar.
Adding Gyros to sandwich cucumbers may surprise you – After all, it is associated mainly with Greek cuisine, kebab, or meat. However, in combination with a properly prepared pickle, Gyros conquers the taste, adds crunchy to cucumbers, gives them an oriental, slightly spicy character.
This spice contains, among others Paprika, oregano, garlic, thyme, rosemary, coriander – All these ingredients harmonize well with the natural acidity of cucumbers and vinegar -based marinade.
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Below is a proven recipe inspired by the classic home version:
Ingredients:
- approx. 2.5 kg of ground cucumbers (medium -sized, firm),
- 4 medium onions,
- 1.5 tablespoons of salt (preferably pecunted),
- Gyros spoon (or to taste – can be increased to 1.5),
- 250 ml of vinegar 10%,
- 3/4 cup of vegetable oil,
- 3/4 cup of sugar,
- flat teaspoon of minced pepper,
- a teaspoon of mustard,
- a teaspoon of sweet pepper,
- Several grains of allspice and bay leaves (optional for jars).
Preparation:
- Wash the cucumbers and cut lengthwise into thin slices (you can use mandoline). Peel the onion, cut into semi -slices.
- In a large bowl, mix cucumbers, onions, salt and gyros spice. Set aside for 3-4 hours until they release the juice.
- At this time, prepare the marinade: vinegar, sugar, oil and spices boil, set aside to cool slightly.
- Pour excess cucumber juice, pour them with the prepared pickle and mix thoroughly.
- Apply cucumbers to clean, scalded jars – press them well, pour the remaining marinade.
- Crush the jars, pasteurize 7-10 minutes from the moment the water is boiled.
After cooling, store in a cool, dark place.
Although cucumbers are ready to eat after a few days, They taste best after about 2-3 weeks, when the spices are thoroughly bitten. In winter, they are a perfect complement to simple, everyday meals, especially when there is a shortage of fresh vegetables.
They will work:
- as an addition to bread with sausage, cheese, egg,
- in potato or herring salads,
- to homemade hamburgers and wraps,
- as a quick snack for grilled dishes.
Practical tips:
- Choose medium -sized cucumbers, harder – they will not fall apart after flooding with hot marinade,
- If you want to soften the taste of Gyros spice, add a little honey to the marinade,
- Gyros may differ in composition – it is worth checking that it is not too salty or spicy,
- Always use clean, well -scalded jars and caps – this is the key to the durability of the preparation.
It is worth preparing a few jars of sandwich cucumbers with Gyros spice, even if you don’t have a full conviction yet. This slightly exotic taste will be an interesting variety from the classics and will definitely taste small and large.
Source: NowowoPuje.pl
