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!
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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