Pickling is a great way to preserve food especially when it is fresh and straight out of the garden. The other day our family friend kindly brought us a few kilos of cucumbers from the markets. They were plump, juicy and all different shapes- which is wonderful to see these days! Keep them in brine for at least a month and enjoy them in a sandwich, burger, salad or on their own!
- 1 kilo cucumbers
- 1 large bunch dill
- 1 bay leaf
- 2 tbsp. black peppercorns
- 3 cups water
- 1 cup white wine vinegar
- 1/3 cup apple cider vinegar
- ½ cup salt
- 1. Sterilize one large jar with boiling water. Wash cucumbers and dry well. Remove ends and thinly slice cucumbers.
- 2. In a saucepan bring the water, vinegar and salt to a gentle simmer. Allow mixture to simmer for a few minutes then set aside.
- 3. Place a few stalks of dill in the bottom of the jar. Add the bay leaf and sprinkle in some peppercorns. Place one layer of cucumbers on top. Repeat until jar is full.
- 4. Using a ladle, pour in the liquid you have prepared earlier in the jar, until it is full and covers all the cucumbers.
- 5. Place the lid on top of the jar. (Make sure it is tight).
- 6. Allow cucumbers to sit in brine for at least 1 month. Store in pantry and once opened keep in the refrigerator. Enjoy!
- Store in pantry and once opened keep in the refrigerator.
- You can cut the cucumbers length ways for a different shape.