Garlicdillpickledcucumbersgherkins Food

PICKLED GHERKINS RECIPE -QUICK AND EASY

Steps:

• ingredients.
• small dill cucumbers.
• brine, using 225 g salt to each 2 litres water.
• spiced vinegar.
• method.
• Place the gherkins in a saucepan, and cover with the brine.
• Bring nearly to boiling point. Do not actually boil, but simmer for 10 minutes.
• Drain and leave until cold, then pack into (clean ,dry warmed jars) jars, and cover with spiced vinegar, preferably aromatic.
• Spiced vinegar.
• Place the vinegar and Pickling Spice in a saucepan. Bring to the boil, boil a minute or so and remove from the heat.
• You can pack and pour the vinegar when it cools if you prefer and use vinegar covers. I pour the vinegar on while still hot and seal straight away,( using mason jars, warm the jars first !).

QUICK PICKLED CUCUMBERS

Steps:

• Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.

GARLIC & DILL PICKLED CUCUMBERS (GHERKINS)

Steps:

• Wash and prick the cucumbers with a silver fork.
• put a layer into a plastic bowl, then sprinkle with salt until all are covered with salt.
• (leave for approx 4 hrs).
• Put vinegar and water together in a saucepan cook on low heat.
• Thin slice the garlic and add to the vinegar solution, add the dill (or dill seed if you cannot get fresh) 2 teaspoons of coriander seeds, simmer for 5 minutes.
• Take off heat.
• After 4 hours the cucumbers will be saturated with water (the salt dehydrates them ie removes the liquid from the cucumbers).
• Wash the cucumbers 3 times in fresh water, shake dry!
• add to the vinegar mixture.
• The dedhydrated cucumbers absorb this wonderful dill/garlic flavour and believe it or not are ready to eat the next day!

DILL PICKLED CUCUMBERS

Steps:

• Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
• Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

GARLIC-GINGER CUCUMBERS

Steps:

• Quarter cucumbers lengthwise (if longer than 3 inches, halve crosswise first). Toss with sugar and 1 teaspoon salt. Let stand 30 minutes, tossing occasionally. Drain, then toss with rice vinegar and soy sauce.
• Heat safflower oil in a small skillet over medium-high. Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds. Pour over cucumbers; toss to combine. Season again, if desired. Transfer to a serving dish, discarding liquid. Top with sesame seeds and a few drops of chili oil.

CUCUMBER SLICES WITH DILL

Steps:

• In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

PICKLED CUCUMBERS WITH DILL & SPICE

Steps:

• Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
• Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
• Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.