Pickled Cucumbers

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Pickled Cucumbers

Postby johnfb » Sun Jul 24, 2011 9:01 am

Simply make the brine and pour the boiled brine over the sliced cucumbers and seal in sterile jars.

Brine recipe:


6 TBS salt
3 cups vinegar
3 cups water
1 TBS pickling spice
10 Black peppercorns
6 tsp sugar
1 Cinnamon stick
2 Bay leaves


Place in the bottom of the sterile jars:
half teaspoon of mustard seeds, coriander seeds, a few peppercorns and some dried chillie flaks if you wish.
Some fresh dill sprigs ( I used dried as I had no fresh)


Make up the brine by boiling the ingredients above.
Slice up your cucumbers and fill sterile jars to about 1 inch from the top.
Remove the cinnamon stick from the brine
Pour the brine over the cucs up to about a half inch from the top of the jar and put the lids on the jars
Leave for 24 hours until the lids seal.



For the sweet pickled gherkins I simply doubled the sugar.



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Postby onewheeler » Sun Jul 24, 2011 10:15 am

Is that hot brine poured over the cuc's, or let it cool first?

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Postby johnfb » Sun Jul 24, 2011 3:18 pm

Hi Martin

I pour it over hot, it cools fairly quickly before the jars equalise and seal.
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Postby NCPaul » Mon Jul 25, 2011 8:44 pm

Using hot brine sterilizes the cucumbers so they can't ferment (and blow up the jars). :D
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Postby grisell » Mon Jul 25, 2011 10:24 pm

On the other hand, fermented cucumbers are a delicacy.
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Postby solaryellow » Tue Jul 26, 2011 12:46 am

Fermented sour dills are perfection.
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Postby Vindii » Tue Jul 26, 2011 2:18 am

So then do you just let them sit? About how long? Room temp or fridge Id like to try this but Ive never canned anything before. Most of what Ive read seem much more involved than this.
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Postby grisell » Tue Jul 26, 2011 6:22 am

Those look great, johnfb. Personally, though, I don't like any pickles with sugar in it. If you think that's sweet, you should take a look at some Swedish pickled cucumber recipes. The usual recipe calls for 30% sugar ( :shock: ) in a distilled vinegar gravy. Tastes like candy, disgusting if you ask me. I can post the recipe if someone is interested.
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Postby johnfb » Tue Jul 26, 2011 9:28 am

grisell wrote:Those look great, johnfb. Personally, though, I don't like any pickles with sugar in it. If you think that's sweet, you should take a look at some Swedish pickled cucumber recipes. The usual recipe calls for 30% sugar ( :shock: ) in a distilled vinegar gravy. Tastes like candy, disgusting if you ask me. I can post the recipe if someone is interested.



Hi Andre,

Yeah, I would love to see the recipes please.
I prefer a bit of sugar, these aren't "too" sweet but just right for my taste.
I do have aa sweet tooth though :wink:
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Pickled Onions and Gherkins / Peppers

Postby johnfb » Tue Jul 26, 2011 9:31 am

Pickled Sliced red and White Onions and Gherkins / Peppers

Same brine as before:

Picture is not too good as it was taken using my phone.


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Postby grisell » Tue Jul 26, 2011 9:50 am

Well, you asked for it. :wink: Remember that it's very sweet. It's actually very tasty with liver paté, but that's about the only combination where I like it.


Swedish sweet pickled cucumbers (Smörgåsgurka)

1 kg gherkins
Water, salt (see below)
4-6 crowns of dill (the top part of the dill plant with seeds)
50 g horseradish, in cubes
1 onion, sliced
2 bay leaves
1 tsp white peppercorns
1 tsp black peppercorns
1 tsp allspice, whole
300 ml white sugar
800 ml distilled white vinegar, 6% acid
400 ml water

Clean and rinse the gherkins. Make enough 10% brine (900 ml water + 100 ml salt) to cover the gherkins. Let stand for 12 hours. Drain and discard the brine. Layer the gherkins in jars together with the horseradish, onion, bay leaves and dill. Make a gravy of the water, vinegar, sugar, pepper and allspice. Bring to a boil and pour over the gherkins. Store cool. The next day, pour off the gravy and bring it to a boil again. Pour over the gherkins. Seal the jars. Let stand for 1-2 weeks, then serve.
André

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Postby RodinBangkok » Tue Jul 26, 2011 12:18 pm

Just a word of caution about "sealing" jars with no processing time. This can give you a false sense of security. As the jars will form a slight vacuum during cooling, but the contents have not been processed sufficiently to call it canning. It may not be a problem depending on the ph, but I'd recommend putting these in the fridge rather than shelf storage. We do pickles this way and call them cold pack. It gives you a nice crunchy product without the process time, but we always keep them in the fridge, and label that way also.
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Postby grisell » Tue Jul 26, 2011 1:01 pm

Good point!
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Postby johnfb » Fri Aug 19, 2011 10:37 am

All good advice, thanks guys...we live and learn
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