A friend of mine gave me some homegrown cucumbers plus a recipe for pickling them, so there's no excuse not to experiment, at home on Boxing Day after the hustle and bustle of Christmas. They are easy to make and turn out very nice. Tangy and full of crunch, pickled cucumbers are a perfect condiment for burgers, hot dogs and sandwiches. Serve them on crackers with cheese, alongside meatballs and cold cuts, on top of nachos. Chop some into your potato, chicken and noodles salad too.
Makes 4-5 jars
INGREDIENTS
- 1 kg / 2 lb 4 oz cucumbers
- 1 tablespoon sea salt
- 3 cups white vinegar
- ½ cup sugar
- 3 whole small red chillies
- 1 tablespoon yellow mustard seeds
- 1 tablespoon black mustard seeds
- 2 teaspoons whole black peppercorns
- 3 whole cloves
METHOD
- Wash 4-5 medium size glass jars and lids with hot soapy water. Rinse well with hot water. Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
- Cut cucumbers crossways into slices. Place in a large bowl and sprinkle with salt. Gently mix and allow to stand overnight.
- Next day, rinse cucumbers under cold water and drain.
- In a large saucepan, combine vinegar, sugar, chillies, mustard seeds, peppercorns and cloves. Bring to the boil, then reduce heat to low and simmer, uncovered, for 5 minutes.
- Add cucumbers. Bring to the boil and remove from heat immediately.
- With a pair of tongs, transfer cucumbers to warm sterilised jars, filling them up with the pickling solution and the spices. Seal with lids and leave them to cool. When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.
- Label and date each jar. Allow 1 week infusing time for the pickled cucumbers to develop flavour before using. Store the jars in a cool, dark place for up to 6 months. Once opened, keep in the fridge and use within a few weeks.
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