Oh my, have I been busy pickling this week.?
I have pickled cucumbers ( 2 ways), jalapenos, garlic and cabbage.
I used 4 cucumbers ( they are short) ones here not like the ones we used to get when in the UK although I have discovered Japanese cucumbers and they are nice, crispy and very similar to the cucumber I know and love.
The cucumbers here are much smaller with larger seeds in the centre and not quite as crispy and flavoursome. In fact, I think I prefer them pickled.
I peeled and sliced( quite thickly) 4 cucumbers.
1 large Onion peeled and sliced.
3 cups of vinegar.
1/4- 1/2 cup of sugar or sweetener of your choice. I only used a 1/4 cup of sugar and some salt to season as required.
1 cup of water.
Whisk vinegar, sugar and water together in a jug. Put alternative slices of cucumber and onion in pre-sterilised jars, then pour the vinegar mix over the cucumber and onion making sure to cover completely.
Screw the lid down tightly and refrigerate they will be ready to eat in 2 days in fact if you leave these too long they get too vinegary. They are really a quick pickle recipe.
If you missed my previous pickled cucumber recipe then here it is 🙂
Pickled Dill cucumbers.
3 medium cucumber
1 large Onion thinly sliced.
85g sea salt flakes (essential- table salt will render your efforts inedible)
500ml cider vinegar
250g granulated sugar
1 tsp Coriander seeds
2 tsp yellow mustard seed
1 tsp peppercorn
1 tsp ground turmeric
small bunch dill
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 the pan from the heat. Tear in the dill, then pack into sterilised jars making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.
I also had a lovely message today from a lady who had made the recipe and said they were lovely and it was a great recipe and to keep writing …How lovely was that? It really made my day…
8-10 garlic bulbs
500 mls white wine vinegar or apple cider vinegar
90 gm sugar
1 tsp salt…I always use salt mined here locally or Himalayan salt.
1 tsp per jar of either mustard seed or fennel seeds (optional)
2 x 250-300 ml jars with good lids
Separate the bulbs of garlic into cloves and peel.
In a saucepan bring the vinegar, salt and sugar to the boil, stirring occasionally to make sure the salt and sugar are dissolved. Add the garlic cloves to the pickling liquid. Bring it back to the boil and simmer for five minutes.
Transfer the garlic cloves to sterilised jars. Add the mustard or fennel seeds if using. We actually couldn’t decide Fennel or mustard seeds so I normally do some of both they are equal in taste to us. Carefully fill the jars with the hot pickling liquid. Seal.
The garlic will be ready to use in about a week but improves over time.
This recipe was given to me by a Texan friend and it has carrots in the Jalapenos something I hadn’t thought of. His mum’s recipe and they are the best ones. The carrots taste lovely pickled with the jalapenos. It is our go to recipe and I make them all the time …The current batch has some blow your head of Jalapenos isn’t it funny how they vary in heat just like chillies. But pickled they are oh so scrumptious.
10 large Jalapenos sliced into rings.
1/2 to 1 carrot sliced into rings.
3/4 cup of water.
3/4 cup of distilled white vinegar.
3 tbsp white sugar.
1 tbsp salt.
1 clove garlic crushed.
1/2 tsp oregano.
Combine water, vinegar, sugar, salt, garlic and oregano in a saucepan over a high heat.Bring to the boil.
Add carrots bring back to boil and lower heat slightly, cook for 5 minutes.Stir in Jalapenos and remove the pan from heat. Alow to cool for about 10 minutes.
Pack carrots and Jalapenos in sterilised jars using tongs. Cover with vinegar mix or put in sterilised storage container and keep in the refrigerator.
Thai Pickled Cabbage ( Pak Dong)
1 white cabbage. cut or torn into pieces.
8 large spring onions chopped
Pickled cabbage is very easy to do and there are many variations I have seen it with fresh chillies. It can also be made with Chinese cabbage or Pak Choy..Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.
Layer Cabbage, Onions and salt in the dish add a little water . Mix it all together with your hands.
We then leave the dish covered on kitchen top or in the sun for 1 day.
Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier than others. Just play with it and you will soon discover your ideal version.
Then refrigerate and enjoy!
All images are mine and from my own photo collection.
I do hope you enjoyed this pickle of a post…it reminds me of the song of Peter Piper who picked a peck of pickled peppers..try saying that quickly…lol
Also when I was a little girl…I am not telling how many years ago…My nan used to give me the liquid from the greens when she cooked them…although I will say they massacred them then..no lightly steamed veg then it was cooked for at least an hour and she added vinegar to the green juice…It was such a treat though I loved it!
Can anyone else remember that?
If you enjoy my posts then please share or reblog it makes this whimsical English lady very happy and if you comment I will always reply back..I love comments and making new friends and exchanging recipes and tips….I love it!
So enjoy those pickles..always in moderation of course as vinegar is a fermented food, so if you suffer from gout be careful as too much will aggravate your condition otherwise the vinegar in pickle juice is actually good for the digestive system. “It encourages the growth and healthy balance of good bacteria and flora in your gut”
You didn’t think you were going to get away without a little bit of a Healthy Eating Talk, did you?
I am sure or I know there are lots of other benefits of pickles and a few downsides and all that is for another time and post just enjoy those pickles in moderation as with everything.
Until next time stay safe, have fun and laugh a lot as laughter is the best medicine you know…Happy endorphins, the body’s natural feel-good chemicals which in turn make you feel relaxed.
Love you all…..