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Pickled cucumbers with garlic and mustard seeds.
Sun 3-Jul-11
3:21 pm
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Toffeeapple
North Bucks

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For Janet and Hattie originally but for anyone now that I have found the recipe again...

 

Makes about 5 x 340g jars
Prep: about 10 minutes plus overnight macerating
Cook:  5 minutes

Ingredients.

1kg cucumbers, washed and cut into 4mm slices
2 Tbsp salt
300 ml cider vinegar
250ml white wine vinegar
3.5 Tbsp caster sugar
2 tsp yellow mustard seeds
5 garlic cloves - thinly sliced

Method.

1.  In a large bowl, layer the cucumbers, sprinkling some salt between each layer.  Cover and leave to stand overnight.
2.  In a saucepan, combine the vinegars, sugar, mustard seed and garlic.  Stir over a medium-low heat until the sugar has dissolved: do not allow to boil.  Cool.
3.  Rinse the cucumbers under cold water, drain and pat dry.  Pour a little vinegar into each cold, sterilised jar and add the cucumber slices.  Gradually pour in the cooled vinegar, making sure that there are no air bubbles and the cucumbers are covered with the liquid.  Seal with vinegar proof lids.  Refrigerate and use within 8
weeks.  Once open use within 4 weeks.

I'll try that again!

Sun 3-Jul-11
3:35 pm
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danast
Argyll, Scotland

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wave  Yuk, I hate cucumber.  Do you think I would like them pickled?  I do love pickled gherkins.  

Old teachers never die, they just lose their class

Sun 3-Jul-11
3:36 pm
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Hattie
Bucks/Oxon Border

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wave  Thank you so much TA, it will be so useful when eventually I have some little cucumbers. I can see some flowers just starting.

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 3-Jul-11
5:01 pm
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Toffeeapple
North Bucks

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My pleasure Hattie!  I've just noticed some tiny tomatoes on one of my vines, so exciting!

Danuta, if you like gherkins you should like these, they are the same family...I'd try with half a cucumber first.

I'll try that again!

Sun 3-Jul-11
11:08 pm
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Terrier
York

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I pickled some afew weeks ago, tried a bit with my tea the other night and they are still a bit harsh. But I fancy trying this recipe...might bring some to the bash for you to try Danuta

Mon 4-Jul-11
10:53 am
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Hattie
Bucks/Oxon Border

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wave A handy tip¦¦¦

I have just been reading (on a US gardening forum) that you should put a vine leaf in the bottom of each jar of cucumbers. This way they keep crisp. I shall definitely try it as they can go very limp sometimes.

They also suggested this recipe which processes the pickles in a hot-water bath so they are safe to store out of the fridge (until opened, of course).

http://www.creativehomemaking.com/cooking/garlic-d.....kles.shtml

smile

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Mon 4-Jul-11
6:39 pm
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shelley
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The americans love their hot water baths! but honestly with that much vinegar, they will be fine until they are eaten come what may; my gherkins are stored unbathed in their jars on a shelf for up to a year...

 

smile

Mon 4-Jul-11
7:04 pm
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Hattie
Bucks/Oxon Border

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I agree with you Shelley but a lot of people might not, so I thought I would add the option. Do you hot water bath the jams you sell ? I have never done that either but then I don't sell them. I bet you are kept very busy at this time of the year as all the fruit ripens. I have a large crop of apricots coming up for picking in a few weeks; do you have any suggestions for an unusual preserve/jam, etc. I could make from them? I had a small crop last year, the first time the tree fruited & they were delicious.

smile 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Mon 4-Jul-11
7:57 pm
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Terrier
York

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Oi don't water bath any of the jams and chutneys I make and sell, the only one I store in the fridge is the lemon curd, I think if you are careful with your sterilising and sealing then anything should be fine.

Although in my early years, I did have a pumpkin chutney start to ferment

Tue 5-Jul-11
7:34 pm
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JoannaS
Latvia

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shelley said:

The americans love their hot water baths! but honestly with that much vinegar, they will be fine until they are eaten come what may; my gherkins are stored unbathed in their jars on a shelf for up to a year...

 

smile

I wondered that with a new book I have just got. Sometimes a comment is made that the hot bath is needed to do something in particular but I was beginning to think I had lost the plot or maybe the book had when it suggested hot baths for jams after preparation roll_eyes

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