Quick Hungarian Pickled Cucumbers
Cucumbers provide water and potassium, while the dill and vinegar marinade brings a bright flavor without sugar or starch. This appetizer stays very light in carbs and refreshes a richer keto plate well. It is a practical quick option when you want chilled pickled cucumbers within hours instead of waiting days for fermentation.
Cut the cucumbers (700 g) into rounds or thick half-moons. Lightly crush the garlic (6 g) with a knife and cut it into large pieces, and divide the dill (10 g) into a few short sprigs.
Place the cucumbers (700 g) into a jar or container, add the garlic (6 g), dill (10 g), and black peppercorns (3 g). Separately mix the water (400 g), 6% vinegar (120 g), and salt (15 g) until the salt dissolves completely.
Pour the marinade over the cucumbers so the liquid covers the top layer and refrigerate them for at least 2-3 hours. During this time the cucumbers will take on a brighter flavor while staying firm and crisp.
Serve the quick pickled cucumbers well chilled with meat, sausages, or as a separate sour appetizer.
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