by ruth green
i am looking for a recipe to do with cucumbers to put them in a jar with oil or whatever to keep them do i make sense how do i keep them.
Garlic & Dill Pickled Cucumbers (Gherkins)
1 kg small cucumbers, up to 5 inches long
1/4 kg sea salt
1/2 head garlic
2-3 bunches dill
2 teaspoons coriander seeds
1/2 cup vinegar
2 cups water
Wash and prick the cucumbers with a silver spoon.
put a layer into a plastic bowl, then sprinkle with salt until all are covered with salt.
(leave for approx 4 hrs).
Put vinegar and water together in a saucepan cook on low heat.
Thin slice the garlic and add to the vinegar solution, add the dill (or dill seed if you cannot get fresh) 2 teaspoons of coriander seeds, simmer for 5 minutes.
Take of heat.
After 4 hours the cucumbers will be saturated with water (the salt dehydrates them ie removes the liquid from the cucumbers).
Wash the cucumbers 3 times in fresh water, shake dry
add to the vinegar mixture.
The dedhydrated cucumbers absorb this wonderful dill/garlic flavour and believe it or not are ready to eat the next day.
12 very small cucumbers
4 sprays dill
1 spray basil
1 sprig tarragon
1 sprig rosemary
1 sage leaf
1 bay leaf
1 dried chilli
4 cloves garlic
4-6 crushed black peppercorns
a few caraway seeds
3/4 cup salt
Place all ingredients except cucumbers in a large saucepan; add cucumbers, cover with boiling water. Put lid on saucepan and leave to cool. When cold, pour into large screw-top jars, making sure the brine covers the cucumbers. Store for at least 2 weeks. Refrigerate after opening
Home Style Brine
Salt - lots (see below)
Garlic - 4 cloves (peeled and chopped)
Dill - 2 tablespoons (chopped)
Optional: hot banana peppers - 1/4 cupful (sliced)
White distilled vinegar (6% Acid) - enough to fill all your jars
Fresh Cucumbers - as many as will fit in your jars
Make sure that the salt doesn't have iodine in it as an anti-caking agent as this will turn your gherkins a funny colour.
Mix the garlic, dill and vinegar together in the bowl (add the hot banana peppers at this point if you want to).
Add salt to the mixture - continue adding until no more salt will dissolve.
Pack cucumbers tightly into the jars (whole or sliced).
Pour the brine mixture into the jars until they are full to 1/4 inch from the brim.
Close the caps tightly and place the jars upright into the pot (do not stack the jars).
Fill the pot with tap water to a depth of about one to two inches over the jars and bring the water to a slow boil.
Continue boiling for 5 minutes then remove the pot from the heat.
Begin adding cold tap water slowly so the pot overflows (Caution: adding cold water too quickly may crack the jars).
Continue pouring in cold water until jars are cool enough to hold.
Remove jars and store in a cool, dark place.
Your gherkins will be ready to eat the next day.
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