Parsley Gurken'S

1. 1

   Slice cucumber 1/4-inch thick.

2. 2

   Put in bowl; sprinkle with salt.

3. 3

   Refrigerate, covered, at least 8 hours.

4. 4

   Combine sugar, vinegar, water, pickling spice, turmeric and lemon peel in saucepan.

5. 5

   Boil.

6. 6

   Reduce heat and simmer 2 minutes.

7. 7

   Drain cucumbers.

8. 8

   Return to bowl.

9. 9

   Stir in parsley.

10. 10

    Pour hot liquid mixture over cucumbers.

11. 11

    Cover and refrigerate at least 3 days, stirring once a day.

12. 12

    Refrigerate pickles in covered glass containers for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.