A recipe for pickled cucumbers -- so good!
My family has been making these pickled cucumber for as long as I remember. I used to LOVE them as a child, and now my kids (and all of our friends) eat them with relish too. They're great as a side dish for dinner, but also wonderful to serve at cocktail hour. Plus, a homemade jar of pickles makes a nice present too!
Here's the recipe
Homemade pickled cucumbers
3 kilo cucumbers
0.75 l white wine, cider or herb vinegar
0.25 l water
1 kilo sugar
2 sticks cinnamon (about 5 cm each), broken in pieces
6 cloves
1 or 2 cm fresh ginger, peeled and sliced thinly
grated zest of a lemon
1 t.sp. white peppercorns
2 t.sp. mustard seeds
Have sterilised jars and lids ready -- depending on the size of the jars, I would say you need about 10 of them. (I like to use slightly bigger jars.)
Peel and halve the cucumbers lengthwise and scoop out the seeds using a spoon. Cut in chunks of about 2 to 3 cm (1 inch). Pack the raw cucumber tightly into jars (you can really press them in!). Bring the rest of the ingredients to a boil an cook for about 3 minutes. Poor the hot liquid over the cucumbers using a funnel -- fill jars to about 1 cm (1/2 inch) of the top. Screw lids on tightly.
Now can your jars your preferred way. You can can by placing them in boiling water for 5 minutes, but I use the oven for canning: I put the jars on a roasting tin and place them in an oven of 150ºC. When the liquid in the jars is boiling (keep an eye on them!), I turn the oven off and let the jars cool down in the oven.
There's a lot of controversy on (oven) canning, but this is what I've been doing for ages and I've never had a problem with it. I use regular jars, but you can use special canning jars too.
After canning, make sure the lids are closed well / popped down. If in doubt -- eat those pickles first!
You can keep the pickles at least for a year, but once opened you have to keep them in the fridge.
I hope you enjoy this recipe as much as we do -- please let me know if you end up making them and if you find them delicious too!
xxx Esther