Like so many of us we have backyard gardens producing fruit and vegetables. This week I was fortunate enough to get 5 cucumbers in one day. Preserving a crop is something I love to do and these bread and butter pickles make great presents now that it is coming up to Christmas.
Our cucumbers have been our number one provider over the last two weeks. Every thing else is just coming along now the tomatoes are ripening, zucchini’s getting bigger, okra and beans are flowering. We planted the Lebanese cucumber variety, I think that they have a greater flavour and go especially nice in my new favourite drink. Gin and Tonic with a slice or two of cucumber which just adds an element of summer. It is also very refreshing on a hot afternoon.
As I made these pickles a week ago, we left them for a couple of days before eating them. There has been much discussion over the appearance of them in our house. Roy thinks that they need to be crinkle cut – today we are going out to buy a special knife or device to do this as we are about to make batch No.2 of these pickles. However I like them thin and delicate – they still have their crunch yet not to over the top. Batch No.2 will be thicker and crinklier, at this stage I am not sure that I will like them as much but I guess I will only have to wait a few days to find out what I prefer.
Do you like thick cut pickles and do you like the appearance of them being crinkle cut? I would love to hear your thought about your pickling methods.
- 5 large Lebanese cucumbers, trimmed, cut into 5mm-thick slices
- 1 medium brown onion, thinly sliced
- 2 tbsp salt
- 375ml (1 ½ cup) apple cider vinegar
- 215gm (1 cup) sugar
- 2 tsp yellow mustard seeds
- 2 bay leaves
- ½ tsp coriander seeds
- ¼ tsp turmeric powder
- 1 tsp black peppercorns
- Place the cucumber, onion and salt into a bowl stirring the salt to coat the vegetables. Cover with plastic and refrigerate for 2- 3 hours. Rinse the cucumber mixture in a colander and pat dry with paper towel to remove all excess water.
- In a medium to large pot place the vinegar, sugar, mustard seeds, bay leaves, coriander seeds, turmeric and black pepper corns. Stir for 3 minutes or until the sugar dissolves over a medium heat. Add the cucumber mixture and bring to a simmer.
- Transfer the mixture into sterilised glass jars and seal, set aside for a week to develop the flavours.
- Keep jars in a cool dark place, they will last at least a year. Once opened refrigerate them.