A Jad Cucumber Pickle Food

SALT PICKLED CUCUMBERS

Steps:

• Remove both ends of cucumbers.
• Place two cucumbers on a cutting board at a time, sprinkle a large pinch of salt (not in ingredients) over the cucumbers.
• Using both hands, roll the cucumbers back and forth on the cutting board, putting slight pressure on the cucumbers (note 3).
• When the green juice starts coming out on the board, rinse the cucumbers and pat them dry with kitchen paper.
• Put the cucumbers and the remaining ingredients in a zip lock bag, remove the air as much as possible, and seal the bag.
• Place the bag on a plate or in a container (in case the bag leaks), ensuring that cucumbers do not overlap, and leave them in the fridge overnight, up to 2 days.

DILL PICKLED CUCUMBERS

Steps:

• Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
• Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

QUICK PICKLED CUCUMBERS

Steps:

• Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
• Mix the other ingredients together in a small bowl then stir in the cucumber.

CUCUMBER AJAT

Steps:

• Combine the cucumbers, shallots, and chiles in a serving bowl. In a separate bowl whisk together the vinegar, sugar, and salt until the sugar has completely dissolved. Add the vinegar mixture to the cucumbers, making sure they're covered. Let the cucumbers pickle for at least 15 minutes before serving.

CUCUMBER PICKLE

Steps:

• Layer cucumber and onions in colander over a bowl, sprinkling with sea salt along the way. Weigh down with a plate and leave for a few hours
• Combine vinegar, sugar, seeds, cloves and turmeric into the pan. Bring slowly to the boil until the sugar dissloves
• Add well drained cucumber and onions, mix thoroughly and bring to boil for 1 minute. Using slotted spoon, put cucumber and onions into sterilised jars. Leave liquid in the pan, boil to reduce the liquid (15 mins or so), then pour over cucumber and onions in jars to the brim. Ready to eat in 4-6 months