Wednesday, 27 March 2013

Pickle Me Cucumber!

The garden has just been going bizzurk with the consistent rain and heat! Cueys (as we refer to them as) have been one of our success stories and most visitors are sent home with a few.

So when we stumbled upon a pickling recipe out of a book the other day it seemed perfect timing to give this preserving thing a go.

The recipe calls for a kilo of cucumbers (approximately 8 medium sized), 500mls of white wine vinegar, 3 bulbs of garlic, some pickling spices, sugar and an onion.

You leave the salted, sliced cucumber and onion for a couple of hours before rinsing and draining then popping into the sterilised jars. Our jars were 500ml - enough to fill two. They recommend eating within one month of bottling - hopefully that won't be too hard if they turn out!

With an Easter-break camping trip just around the corner one jar will be coming with us - can't wait to slap one or three on a burger!


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