Friday, 21 June 2019

Homemade Cucumber Pickles Recipe...



Condiments are the best way to add some major flavour and variety to everyday meals. Our own fridge is always chocked with an array of sauces, pickles and chutneys. Clearly we are a family of condiment fans on a large scale. Why eat a plain cheese sandwich when you can spice it up with everyone's favourite cucumber pickles and make it truly flavourful? If you are a condiment lover too, perhaps you might like to consider making your own. The following recipe for homemade cucumber pickles has quickly become a family favourite. It's so simple to make a quick batch of these at home, and you will gain a guaranteed sense of pride every time you see your 'cukes' packed in their neat jars, ready to eat on your own pantry shelf.


I recently purchased a Fowlers Vacola preserving kit after decades of desiring one. I wasted no time getting started on my pickles once it arrived. (Cue the very same day!) It made the entire process of preserving, effortless. I highly recommend this product to you if you feel you might develop a genuine interest in pickling and jam-making long into the future.

You absolutely do not need a preserving system to make anything pickled or preserved however. Just a few preserving jars with self-seal lids and a deep saucepan that will fit your jars comfortably, plus something like a cake airer to elevate the jars while they seal in hot water. You can even use recycled jam jars with metal 'button pop' lids if you wish.

Prior to starting out, you will need to sterilise your clean jars in the oven for around 20 minutes at 170 degrees C. They will be ready and waiting for you when you require them.


Pickles taste fantastic served with camembert cheese on dry biscuits.

Home Made Cucumber Pickles Recipe
Makes up to 5, 300ml jars. You can adjust quantities of all ingredients as per your preferences. For a smaller 1kg batch, halve the quantities listed below. It's best to make too much brine rather than too little!
Always sterilise more jars than you require for any excess pickles. Jars should be packed with cucumbers up to around 1-1.5cm of the rim in each jar for best results when sealing.

Preparation time:
15 minutes to prep cucumbers, onions and make the brine.
Up to one hour wait time to salt cucumbers of excess water, plus 40-60 minutes processing in a water bath to seal.

Ingredients

Approx 2kg of medium-large sized Lebanese cucumbers, (equates to around 12 cucumbers), thinly sliced.
2 tablespoons of salt,
1 cup of caster sugar,
1 litre of white wine vinegar,
1/2 a teaspoon of turmeric,
1 35gm packet of Hoyts Pickling Spice. (Available at Woolworths stores in the spice aisle.)
2 brown onions, thinly sliced.


Method

1) Thinly slice each cucumber and place into a large bowl. You can do this by hand or via a food processor.

2) Sprinkle salt over the prepared cucumbers and allow to sit for up to one hour. (You can prepare this and leave it to sit overnight if you wish.) This will draw the excess moisture from the cucumbers.

3) Thinly slice the onions and put aside.

4) Place sliced cucumbers in a large bowl and cover with the salt. Allow to sit for an hour to reduce their moisture content.

5) Wash and then sterilise your jars in your oven. Place jars and lids on a baking tray for 20 minutes at 170 degrees C. It is okay to leave your jars in your oven until you need them.

6) In a saucepan, place the vinegar, sugar, turmeric plus 500ml of water then bring to the boil until the sugar has dissolved. This will produce a brine for your pickles.

7) Drain the water from your salted cucumbers (do not rinse the salt off!), then add the sliced onions and packet of pickling spices to the bowl. Carefully mix the lot with clean hands to thoroughly blend.

8) Remove your sterilised jars and lids from your oven and place them on a wooden chopping board.
Add your cucumber mix to each jar and tightly pack them up to the top, leaving 1-1.5cm clear for effective sealing. Once your jars are filled, carefully pour your hot brine liquid into each jar ensuring all the pickles are completely covered.

9) Important: Remove excess air bubbles from your jars by using a skewer to gently wipe around and stir the inside of the pickle jars after they're packed with the brine. (You should see lots of air bubbles that have been trapped between the pickles, rise.) Screw all lids on tight.


10) Place a trivet inside your large saucepan and stand your sealed jars on top of this. (A cake airer works well.)
Fill the pan with cold water and completely cover the pickle jars with the water - at least a few centimetres above the lids. Gently simmer your jars for around 40 minutes on your stove top to seal the lids on your pickles. (Or follow your unit instructions if you have a Fowlers Vacola.)

11) Carefully remove your jars from the hot water bath and place them on a wooden chopping board. It is extremely important to not move or touch the jars for a few hours as the seals may fail if you do. As the jars cool, you should see the lids of your jars invert. You may hear popping sounds as the buttons on the lids seal. This is a good sign that your pickling process has worked. If any lids do not invert within a few hours as they cool, you may need to repeat the water bath sealing process again, otherwise place any unsealed jars in your fridge immediately and use within a week or two.


Store your sealed pickles in a cool, dry and dark place for up to 12 months. Enjoy pickles in sandwiches, burgers, salads or as a condiment on meats and salads. These are very delicious and kids love them too.



Have you ever preserved your own foods?











5 comments:

  1. Oh thank you for this. My youngest has just decided she likes pickles on her hamburgers and I love to make my own stuff to use if I can. #openslather

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  2. My neighbour makes her own pickles and they are so delicious! There's no taste like homemade. We love pickles in our house so I really should give these a go!

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  3. I don't actually like cucumber but I think I would like them pickled as it's the dry texture of them I don't like!!!

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  4. That looks like a whole lot of fun and the eating is too.

    Thank you for linking up for #lifethisweek and next week's optional prompt is Worst Job. Hope to see you link up again. Denyse.

    ReplyDelete
  5. My hubby would love these! They do look pretty good and I'm not usually big on pickles :)

    Di from Max The Unicorn

    ReplyDelete

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