Tuesday, 6 August 2013

Pickled Dill cucumbers

Yesterday, I pickled cucumbers (not sure if that is the right word but anyway they are now sitting for a few days before they are ready to be eaten. 

I used to do it the traditional way my grand-ma and dad used to to it. On Sunday night, I put the cucumbers in salt water. You should usually leave them in the salt water mix for 12-24 hours.  

Then last night I first cleaned the cucumbers, washed them and dried them. In the meantime, I heated a mix of vinegar and water on the stove and cleaned a large jar (in the past we put them in large stone jars but for one or two people that is way too much).

I then added the cucumbers, some peeled onions, dill and mustard seeds and then added the vinegar/water mix.
Leave in a dark/cool place for at least 8 days and then they are ready to be eaten

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