Pickled Cucumbers II

These are often known as Dill Pickles or Sour Pickles. They are simple to make and quite delicious, especially served with salt beef or cold meat. In this recipe, the cucumbers should be stored for three to four zoeeks before using.

2 lb. small pickling cucumbers, well washed

4 fresh dill sprigs

1 pint white wine vinegar

1 teaspoon dill seed

1 teaspoon allspice berries, bruised

1 mace blade

1 teaspoon mustard seed, bruised

1 teaspoon mixed black and white peppercorns, bruised

2 teaspoon celery seed, bruised

2 garlic cloves

4 dried red chillis bay leaf, crumbled

1 tablespoons rock salt

10 fl. oz. water

Prick the cucumbers all over with a fork. Pack them tightly into 4 clean, dry preserving jars. Place 1 dill sprig in each jar.

In a medium-sized saucepan, combine the vinegar, dill seed, allspice berries, mace blade, mustard seed, peppercorns, celery seed, garlic, chillis, bay leaf and salt. Place the pan over moderate heat, bring the liquid to the boil and continue boiling for 5 minutes. Remove the pan from the heat and set aside at room temperature to cool. Remove and discard the garlic cloves.

Half-fill each preserving jar with the water, adding more water if necessary, then add the cooled spiced vinegar. If necessary, top up the jars with water to cover the cucumbers completely. The liquid should come to within

½ inch of the top of the jars.

Place the lids on the jars but do not seal them. Set the jars aside in a warm place for 4 days. Seal the jars and store them in a cool dark place for at least 3 or 4 weeks or until they are required.

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