Recipe — Pickled Baby Cucumbers
It's about that time of year when our gardens are starting to create an abundance of produce. The best way to maximise all of your hard work is to jar and store your beautiful home-grown goodies for the cooler months ahead.
Our friend and collaborator Jane Lyons has created a fail-proof recipe for pickling baby cucumbers. Recommended to be enjoyed with oat crackers and hard cheese. Oh, and a cold pale ale will go down treat too...
2 tablespoons chopped fresh chilli
3 tablespoons dill seeds
2 tablespoons sea salt (you won't need this if you salt your cucumbers prior)
3 peeled whole garlic cloves
5 baby cucumbers, cut into quarters lengthways
1 cup cider vinegar
2 tablespoons sugar
1 cup water
Add chilli, dill seeds, salt (if using) and garlic into a 4-cup capacity, sterilised Weck Mold Jar. Place cucumbers in the jar, standing on top of the dry ingredients.
Heat vinegar, sugar and water together in a saucepan until it reaches a simmer. Cool to room temperature and pour over cucumbers. Seal and refrigerate for a week before eating. Pickles will last for up to six weeks in the fridge.
If you like a more crunchy pickle, chop your cucumbers and sit them in a bowl of sea salt for 4 hours prior to pickling. Remove from salt, rinse and drain carefully before using. This will draw out the moisture and keep them crunchy.