Pickles fire of most of the ‘good’ taste receptors in the mouth – salt, sweet, sour and umami. This pickled cucumber recipe makes 3 litres (12 cups) of pickled cucumbers.
750g small Lebanese cucumbers
2/3 cup of fresh dill leaves (1/4 cup of dried if you can’t find fresh)
2 teaspoons of black peppercorns
3 cups of water
1/2 cup of white wine vinegar
1 1/2 tablespoons of kosher salt (if you use iodised table salt the liquid will go cloudy)
1. Sterilise your jars before you begin.
2. Wash the cucumbers and dry well.
3. Thinly slice cucumbers and layer in a cool sterilised jar, alternatively with the dill and peppercorns. You might want to use a chopstick to hold down the layers as you reach the top of the jar.
4. Combine the water, vinegar and salt in a medium saucepan.
5. Bring to the boil over a medium-high heat.
6. Carefully pour the hot liquid over the cucumbers in the jar. Leave about an inch at the top of the jar to assist with the ‘vacuum’.
7. Seal the jar immediately, trying not to touch the rim with your fingers (which keeps it sterile).
8. Cool and set aside for at least 1 week before serving.
Keeps up to 6 months unopened in your pantry. Once opened, keep it in the fridge for up to 8 weeks.
SOURCE: My parents taught me this recipe