250 ml white wine vinegar 300 ml apple juice 6 juniper berries 110 g white sugar 2 continental (long) cucumbers
In a saucepan over low heat, bring the vinegar, apple juice, juniper berries and sugar to a simmer, then remove from the heat and allow to cool. Peel and cut the cucumbers into 1 cm discs, then cover with the cold pickling liquid. Allow to pickle in the refrigerator for half a day or up to 7 days.
