06
Dec
Drain well tossing to encourage any excess water to drain away. Few pieces of.
Simmer for 5 mins to let the flavours infuse.
Dill cucumber pickle recipe. Small pickling or ridged cucumber85g. Coarse crystal sea saltfor the pickling vinegar. Black peppercorns1 tbsp coriander seeds.
Yellow mustard seeds10 cloves. Few pieces of. Mace bladespinch of dried chilli flakes optional 2.
White wine vinegar plus 3 5 tbsp100g white sugar. To begin place all of the ingredients except the cucumbers and dill in a pan. Bring to the boil then turn down to a simmer and add the dill.
Stir until the sugar and salt have dissolved then remove from the heat and allow to cool. Mix with the onion and salt in a large bowl cover and leave to soak overnight. Next day drain the juices rinse the vegetables in cold water and drain well.
Put the vinegar sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse. Set aside for at least an hour anything up to 24 hours is fine.
Turn the cucumber into a colander or large sieve and leave to drain for 10 15 minutes. Return the cucumber to the bowl add the. After 4 hours the cucumbers will be saturated with water the salt dehydrates them ie removes the liquid from the cucumbers.
Wash the cucumbers 3 times in fresh water shake dry. Add to the vinegar mixture. The dedhydrated cucumbers absorb this wonderful dill garlic flavour and believe it or not are ready to eat the next day.
In a large heatproof measuring cup combine the vinegar sugar salt mustard seeds coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. This recipe was given to me by my late mother in law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four five gallon buckets of cucumbers from his garden and i made pickles for the whole neighborhood.
In each quart sized canning jar place 1 head of dill 2 cloves of garlic 1 tsp. Of pickling spice 1 tbs. Pack the cucumbers into the canning jars then cover with hot brine leaving 1 2 inch of headroom.
Remove any air bubbles from the jars wipe the rims clean and place the jar lids on finger tight. Stir water vinegar sugar and sea salt together in a saucepan over high heat. Bring to a boil.
Remove from heat and cool completely. Combine cucumber spears garlic cloves and fresh dill in a large glass or plastic container. Tip into a colander and rinse the gherkins or cucumbers under cold water.
Drain well tossing to encourage any excess water to drain away. Leave for 5 10 minutes to dry. Place a dill head or.