Pickled cucumbers is a super delicious addon for a lot of different meat, it has a great rounded blend of both sour and sweet. Unfortunately the normal version is full of sugar, which means it is not so health, but this version is with sukrin and is completely guilt-free, and close to calorie-free as well.
So if you, like me, love pickled cucumbers with your seared chicken breast, then you should try and make this recipe.
Ingredients 1 Servings
- Vinegar 400 ml
- Sukrin 150 ml
- Add the sukrin to the vinegar. Whisking it until it is completely dissolved. Taste it. You should taste both sweet and sour, without any of the tastes being overwhelming. Add sukrin or vinegar as needed.
- Add a dash of salt.
- Cut the cucumber in thin slices (apprx. 0.75-1 mm).
- Put the cucumber slices in a mason jar and pour over the vinegar solution.
- Refigerate for at last 24 hours.
I am crazy about food, cakes, snacks and everything in between. I love to do tons of experiments to find the best recipe, so that you don’t have to.