Pickles without any vinegar: Vinberg Verjus extra sour goes into the brine instead, along with onion, dill and bay leaf. The cucumbers stay crunchy and take on a fruity acidity. The recipe comes from Yvonne (@histamiga) and is low-histamine by design. It does take a little patience: slices are ready after three days, whole cucumbers after a week.

Jars of pickled cucumbers with dill, fresh cucumbers and a bottle of Vinberg Verjus extra sour

Pickled cucumbers with verjus

Yvonne (@histamiga)

https://www.instagram.com/histamiga/

Cucumbers pickled in verjus instead of vinegar, with onion, dill and bay leaf.

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Prep Time 20

Cook Time 10

Total Time 30

Course Side Dish

Cuisine Austrian

Servings 2 jars (about 500 ml each)

Equipment

1 Knive
1 cooking pot
Preserving jars

Ingredients

500 g pickling cucumbers
300 ml Vinberg Verjus extra sour
200 ml water
2 tbsp salt
1–2 tsp rice syrup
1 white onion
1 tsp dill finely chopped
parsley optional
2–3 bay leaves

Instructions

Bring the verjus, water, salt and rice syrup to the boil to make the brine.
Meanwhile, wash the cucumbers and layer them whole or sliced in clean jars.
Slice the onion and add it to the jars with the dill, parsley and one bay leaf per jar.
Pour the hot brine over the cucumbers until they are covered. Seal the jars tightly, let them cool and store in the fridge.
Sliced cucumbers are ready after about three days, whole cucumbers need about a week.