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!
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
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
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.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
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...
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
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