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Köche-Nord.de • Eingemachte Gurken mit Knoblauchzehen (vegan)
Eingemachte Gurken mit Knoblauchzehen (vegan)

Menge: 1 Portion

100 Gramm Tafelsalz
1 ½ Liter Wasser
1 ½ Kilogramm Gurken, kleine, fingerlange, zum Einlegen
5 Knollen Knoblauch
1 Liter Essig (Weißweinessig)
500 Milliliter Wasser
50 Gramm Rohrzucker (Vollrohrzucker)
2 Teelöffel Senfkörner
1 Teelöffel Pfeffer-Körner, weiße
nach eigenem Belieben Estragon
nach eigenem Belieben Borretsch
nach eigenem Belieben Dill
nach eigenem Belieben Rosmarin
nach eigenem Belieben Basilikum

Außerdem:
einen Zahnstocher oder eine Nadel

Lösen Sie das Tafelsalz in 1,5 Liter Wasser auf. Dann reinigen Sie die Gurken unter fließendem kaltem Wasser mit einer Bürste, legen sie in das Salzwasser und lassen die Gurken etwa 24 Stunden kalt stehen.

Am nächsten Tag gießen Sie das Wasser bitte ab und spülen die Gurken unter fließendem kaltem Wasser ab. Dann reiben Sie die Gurken mit einem sauberen Tuch trocken und stechen die Haut jeder Gurke mit einem Zahnstocher oder einer Nadel einige Male ein. Nun zerlegen Sie den Knoblauch in die einzelnen Zehen und schälen diese.

Dann kochen Sie in einem Topf das Essig, das Wasser, den Zucker, die Senfkörner und die Pfefferkörner auf. Den Knoblauch geben Sie danach in den Sud (die Flüssigkeit) und kochen ihn darin etwa 20 Minuten weich. Anschließend nehmen Sie den Knoblauch mit einer Schaumkelle aus dem Sud und schichten die Gurken und die Kräuter lagenweise nach Bedarf ziemlich voll in vorbereitete Gläser. Danach kochen Sie den Sud noch einmal auf und füllen die Gläser randvoll mit der kochenden Flüssigkeit. Zum Schluss verschließend Sie die Gläser bitte sofort.

Unser Tipp:
Diese eingemachten Gurken sollten Sie mindestens 4 Wochen bis zum Verzehr ziehen lassen.