Good morning and it’s sunny shine here my mornings are getting warmer…My shawl is still on standby just in case… my shoulders or knees need warming up…Here are some recipes for you pickle lovers… Pickle addicts can pickle and pucker…Don’t you love that initial intake of breath when the vinegar hits your taste buds…?? Makes you give a little involuntary shiver…
You still have time to make some last-minute pickles…
Cucumbers are always plentiful here and pickle nice and quick…Lovely with some nice cheeses…
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.
My number two recipe for pickling cucumbers…
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.
The 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 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…
As you know I am always on the lookout for something new to pickle…This lovely flower can be found at the moment, not in great amounts but the small farmer’s stalls carry a small amount…The Rosella Fruit…
Initially, I tried the flowers dried as tea which is very nice…For more information on the Rosella fruit please click here…
Now you all know me well and know I can’t resist thinking would it be like if I added some ginger and chilli…very nice as it happens…
- 250 gm Rosella fruit
- 60 ml of sugar
- 2cm piece fresh ginger grated finely
- 2 red shallots chopped finely
- 5 ml red chilli powder/flakes
- 10 ml apple cider vinegar
- 375 ml of water
- A pinch of salt
Remove the red portions/calyces & discard the seed pods
Wash & place in a pan along with water, shallots, ginger, sugar, salt and chilli flakes
Bring to a soft rolling boil and cook until the liquid is greatly reduced. This takes approx 25-30 mins.
When the chutney is almost done, add the vinegar and stir well.
Remove the pan from the heat and allow to cool slightly and put in a sterilised glass container.
Lovely as a relish with cold/ hot meats or in a burger… with brie and freshly made bread it is very nice
Just a reminder… don’t throw away the Pickle Juice…
You can use pickle juice in almost any recipe that calls for vinegar. Try using it in salad dressings, soups, potato salad, coleslaws, and more. Pickle juice adds an extra boost of flavour to anything you put it in!
Take some sliced red onion, a few carrot batons, some orange or red bell pepper sticks and your pickle juice…
Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top.
Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.
One of the quickest pickles on record…Just use odds and ends from your fridge…
Guess what I will be making…It doesn’t get better than this…
I reckon some of this bread, pickles, cheese and a Bloody Mary ( with) pickle Juice and my Christmas will be sorted…
I haven’t been on the pickle juice all day…honest…Hic…xxx
I hope you have enjoyed these pickle recipes if you try then please let me know…I like some of these as they don’t have to be left too long and can be eaten almost immediately unlike some pickles which need time to mature..xx