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In a Pickle….

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Tangy Pickled Cucumbers

Tangy Pickled Cucumbers

Tangy Pickled Cucumbers

My wonderful farmers, Ryan and Isabelle, from Field Good Farms gave me some fresh pickle cucumbers this week.

I have not made pickles for many years and was very excited to make them again. Years ago I used to make a sweet Japanese mixed vegetable pickle that was super easy and very tasty, I will have to search back through my handwritten recipe files (this was way before personal computers) to find the instructions. In the meantime, here is a very tasty pickle recipe that is a nice change from the traditional dill pickle.

You can eat these the day after they are made, but if you leave them for longer, the flavours continue to develop. I am not sure how long would be ideal, as I have never been able to leave them longer than a couple of weeks before I eat them. 🙂

Enjoy,

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Tangy Pickled Cucumbers

Makes 4 – 6 jars depending on size

  • 2kg green cucumbers
    coarse cooking salt
    1.5 litres (6 cups) white vinegar
    1 cup sugar
    1 – 3  small fresh red chillies depending on heat and preference
    2 tablespoons yellow mustard seeds
    2 tablespoons black mustard seeds
    1 tablespoon black peppercorns
    1 tablespoon dill seeds
    6 whole cloves

Cut cucumbers in half lengthways then into 6cm strips. Place in bowl, sprinkle with salt, stand overnight.
Next day, rinse cucumbers thoroughly under cold water, drain. Combine vinegar, sugar, chillies, mustard seeds, peppercorns, dill seeds and cloves in large saucepan, bring to the boil, reduce heat, simmer, uncovered, 5 minutes. Add cucumbers, bring to boil, remove from heat immediately.
Using tongs, pack cucumbers into hot sterilised jars, fill with vinegar mixture, seal when cold.

Serve cold out of the refrigerator.

Tangy Pickled Cucumbers

Tangy Pickled Cucumbers

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One thought on “In a Pickle….

  1. Pingback: A long weekend needs a great Beets Beef Burger | stairway to vegan

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