16
Apr
White wine vinegar plus 3 5 tbsp100g white sugar. Stir until the sugar and salt have dissolved then remove from the heat and allow to cool.
Put vinegar and water together in a saucepan cook on low heat.
Dill pickled cucumber 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. Pack cucumbers and vegetables in jars.
Pack the cucumbers green onions jalapenos garlic and a few springs of dill in some wide mouth jars they should be packed tightly. Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers use the back of a spoon to push the cucumbers down to submerge.
Wash and prick the cucumbers with a silver fork. Put a layer into a plastic bowl then sprinkle with salt until all are covered with salt. Leave for approx 4 hrs.
Put vinegar and water together in a saucepan cook on low heat. Fill up the jars with the cucumbers and add garlic cloves black peppercorns dried dill and slices of horseradish in between. Add 1 2 pieces of horseradish on top.
In a big pot bring vinegar to a boil together with salt and sugar. At the end of summer during the great depression the excess cucumber crop was sliced salted pickled and put up in jars for the cold lean months ahead. I can just imagine what a treat it was to fill a sandwich with these sweet crunchy coins bread and butter pickles as they came to be known.
Place in a shallow dish sprinkle with the salt lightly and toss to distribute the salt. Cover the surface with baking paper and weigh it down with a plate. Leave in a cool place for 12 24 hours.
Cut the pickling cucumbers in half lengthways and slice regular ones through the middle then into fingers. Peel and finely slice the shallots. Put the cucumbers and shallots in a colander.
Sprinkle over 2 teaspoons of sea salt. 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.