About 16 days ago I attended a class on pickling organised by Westfield Hurstville and run by the Sutherland Shire Cooking School. We pickled some baby cucumbers (cukes). These were put into a pickle brine for about two weeks.
I took them out today and they had changed colour and were vinegary and crispy. They were also a bit too salty for my taste. Inspired by the recipe we used that day, I include a recipe for Pickled Cucumbers in this post.
Pickled Cucumber Recipe:
Place a few sprigs of dill and a crushed dried bay leaf into a sterilised 550ml jar (with lid). Add 6 whole baby cukes (cut off the ends first). Add a few slices of mild pepper and 2 smashed garlic cloves. Some celery tops and chopped shallots are nice too.
Then add about 500ml water – up to about 5cm from the top of the jar. Add 1 level teaspoon rock salt (or 3/4 tsp cooking salt without iodine). Cover and shake the jar well.
Open the jar and add enough white wine vinegar or distilled vinegar to cover the cukes. Seal the jar with lid and keep in a cool place for about 2 weeks. Taste to see if they are ready, store in fridge after opening.
Photos & Text Sophia Poulos.