General Information
This is a quick pickled cucumber recipe I knocked up.
The first image is of the empty jar (just with pickling solution remaining) but it does have the recipe written on it - a picture tells a thousand words
The second image is some gherkins I picked this morning and quickly pickled. From start to finish, the whole process takes less than 15 minutes and a jar of pickled cucumbers is done!
Edit: I've added more images of a batch where I used mustard leaf and stems instead of mustard seeds. This method still gives a mustard hint of flavour but it also colours the pickling solution with a purple tint (from the leaf colour).
You can also pickle mustard stems whole by themselves for a great snack or used as a food flavouring to other recipes wanting a slight mustard hit.
The first image is of the empty jar (just with pickling solution remaining) but it does have the recipe written on it - a picture tells a thousand words
The second image is some gherkins I picked this morning and quickly pickled. From start to finish, the whole process takes less than 15 minutes and a jar of pickled cucumbers is done!
Edit: I've added more images of a batch where I used mustard leaf and stems instead of mustard seeds. This method still gives a mustard hint of flavour but it also colours the pickling solution with a purple tint (from the leaf colour).
You can also pickle mustard stems whole by themselves for a great snack or used as a food flavouring to other recipes wanting a slight mustard hit.
Specifications (if any)
The ingredients is written on the jar but for those who can't read my messy hand writing:
- 250 mils white wine vinegar
- 250 mils apple cider vinegar
- 100 mils water
- 2 x table spoons of salt
- 2 x individual garlic cloves (left whole)
- 1 x teaspoon mustard seed
- 1 x teaspoon black peppercorns
- 1 x table spoon dill (dried) or several sprigs fresh
Pros
- Pick the cucumbers - find small ones no longer than 4 inches (3 inches or less is ideal). If you don't have gherkins (baby cucs) only large cucumbers, then you should slice then in half and then into 3 or 4 inch lengths.
- Wash and rub off the spines.
- Pack cucumbers tightly into a sterile jar along with the garlic cloves (also add some fresh dill if avail)
- Place all the pickling ingredients into a small pot mixing them and bring to the boil, then turn off.
- Pour the hot pickled solution over the cucumbers and place the lid on.
- Leave to cool, refrigerate, or place in a cool dark place like a pantry for about 4 weeks to let the cucumbers absorb the pickling solution and become "pickled."
- After 4 weeks - eat!
Cons (if any)
Pickled cucumbers are great on their own but you can make them into a salad or use them on biscuits etc.
I have written some serving suggestions on the blog Marks Pickled Cucumber Recipes, which is more in depth if you want to know more.
I have written some serving suggestions on the blog Marks Pickled Cucumber Recipes, which is more in depth if you want to know more.
