Pickled Cucumbers I

Simple to make, Pickled Cucumbers I have a mild and pleasant taste. Serve with cold meat or cold fish dishes.

3-4

3 large cucumbers, peeled, cut in half lengthways with the seeds removed

2 tablespoons salt

1{ pints white wine vinegar

1: sugar grated rind of J lemon

1 tablespoon dill seed

Cut the cucumbers into chunks. Place the chunks on a tray and scatter over the salt. Leave the cucumber chunks to degorge for at least 8 hours or overnight. vV

HOI – v

Drain the cucumber chunks and pat them dry with kitchen paper towels. Pack the cucumber chunks into clean, warm, dry preserving jars.

In a medium-sized saucepan, heat the vinegar, sugar, lemon rind and dill over low heat, stirring constantly until the sugar has dissolved. When the sugar has dissolved, increase the heat to high and boil the vinegar mixture for 4 minutes.

Remove the pan from the heat.

Pour the vinegar mixture over the cucumber chunks, filling the jars to the rim. Place the tops on the jars but do not seal them. Set the jars aside until com-pletely cold. Seal the jars and store them in a cool, dry place for at least 6 weeks before using.

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