We've been eating them fresh in salads and sandwiches and made into homemade tzatziki. But! I was absolutely ecstatic when I had enough saved in the fridge to justify making up a batch of pickles. 2.3kg of homegrown, cucumbery goodness were just calling to be sliced up and preserved in a sweet/sour acidic liquid..
|A mix of Lebanese and Bush Champion cucumbers (2.3kg)|
Using the thin slicing blade on the mandoline, they were sliced and salted in layers..
..and allowed to soak in just enough water to cover them, overnight (Ok, it was close to 24 hours! Life get's busy, eh!)..
My favourite tool when making bread and butter cucumbers the last couple of times has been our salad spinner. It does a fine job of spin drying the cucumbers after they have been rinsed the following day..
|(note to self: do not overload spinner)|
To preserve them, I distributed the drained cucumber/onion mix into around half a dozen large pickle jars evenly and then added the pickling liquid. This is still my preferred recipe, I can't seem to break out of my comfort zone on this front although I will say, the quantities seem overly sugar heavy. I inevitably dilute the mix down with more vinegar.. (recipe from The Big Book of Preserving the Harvest).
I processed the jars in the Fowlers Vacola, choosing to use reclaimed jars. I understand that the regular Fowlers jar lids don't like acidic conditions and I haven't got a stock of stainless steel lids in my preserving kit (yet!).
|In pickles for a few more months.|
Have you been pickling? What is your favourite pickling liquid to pack your crunchy morsels in?