I recently tried this recipe with the cucumbers I harvested from the garden and we all love them. I do the spears with my dehydrated cayenne peppers and the round slices without the extra spice. I’m so glad I came across your recipes. I’ll be trying this with other vegetables.. To sterilise your jar, simply boil it with the lid and any utensils you’re going to use to fill the jar, for 15 minutes, making sure not to use any unsterile items until after you’ve sealed the jar. The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar.

Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard Tip the cucumber into a colander and rinse under very cold water. Drain well, tossing to remove as much excess water as possible. Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved. Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally.Sugar: To add the sweetness to balance add out the spicy flavor, you will need white granulated sugar.

Place the jars on a baking sheet and put them in the oven to dry completely – this should take around 10 minutes but can vary. Add the vinegar, water, garlic, salt, honey, peppercorns, dill and bay leaf to a large pan – along with the chili flakes and sliced hot peppers if you’re making a hot version.

Method

Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture. Like every other C+K recipe I’ve tried, this one’s a winner! Used white wine vinegar instead of rice vinegar because didn’t have any at 1:1 ratio and it worked great. Curious to try original recipe and wondering if I can reuse the water/add it to a new batch or not? Thank you so much, this was such a sweet comment to read this morning! I’m so glad you enjoyed this article, it’s a fun recipe to make. Thank you for your support and your fantastic rating! I hope you enjoy, let me know how it goes! For spears: Slice your cucumber in half lengthwise, then slice the halves into quarters. Finally, slice the quarters into eighths so they yield wedge-shaped spears. If you’re using a long cucumber, cut all the slices in half through the middle so they fit into your jar. Made them a bit sweeter this time as some found the taste a bit too sharp. Also, no garlic as we found it overwhelming.

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers Thank you so much for your kind words! I add the parsley at the same time as the other spices, you were absolutely correct. You’ll have to tell me what you think once you try them, and if you have any questions feel free to reach out! Thanks so much for your support! We’re wondering – do you think we can reuse the brine since we just made today? My husband is thinking of using for other veggies from the garden – jalepenos and red peppers? Question when I finish eating them is the brine reusable? Could you just ad more cucumbers or should I make a new batch? I am trying this! It’s just sitting in my fridge waiting for me to try! I did make just a few adjustments. I used dry dill and some already minced garlic because I didn’t have fresh! It smelled so good :)This recipe is excellent. I used half rice vinegar and half regular white vinegar, and then used dried dill as I didn’t have fresh, and the compliments poured in. I have a huge cucumber harvest so family, friends and neighbors have tries the recipe…and many have requested another jar… I just discovered your recipe. It sounds delicious! I can’t wait to try it. I was wondering how long you can keep these in the refrigerator. You mentioned putting them on the refrigerator for one or two days, so I wasn’t sure if you meant that two days is the limit.