Cucumber Pickle Food

SPICY CUCUMBER PICKLE

Steps:

• Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
• Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
• Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
• Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

PICKLED CUCUMBERS AND RED ONION

Steps:

• Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.
• In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

QUICK PICKLED CUCUMBERS

Steps:

• Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.

OLD FASHIONED SWEET CUCUMBER PICKLE

Steps:

• Please note that I use whatever quantities of cucumbers I have on hand, adjusting the quantity of brines and syrup to cover the cucumbers generously. You will need more brine to cover the cukes initially than you will need syrup later as there is a lot of shrinkage. Therefore I don't guarantee the above quantities will all work out exactly but each solution is easy to adjust to what you need. Start with what you think will cover the cucumbers and just make a little more if you need it.
• The use of alum is no longer recommended in home canning - I have noticed that some of the big pickle companies still use it and so do I in these pickles. It makes them crisp. I have made them without and they were not nearly as good.
• Day# 1.
• Prepare the salt/water brine by heating together until salt dissolves. It will cool sufficiently while you prepare the cucumbers.
• Wash the cucumbers in cold water. If they are less than 1 1/2" inches in diameter slice them in 3/8" - 1/2" slices. Larger ones may be halved or quartered and the seeds scooped out then cut into pickle-sized chunks.
• Put the cucumbers in a container (a large crock is preferred but hard to come by anymore - a plastic pail works fine). Do not use metal.
• Pour the salt/water brine over the cucumbers to cover. Place a plate over the cucumbers to submerge them. Put a weight on it (plastic vinegar bottle perhaps?). Cover with a cloth. Let stand 7 days.
• Day#8.
• Your pickles might not look very nice after 7 days but they are okay. Drain the brine off (dump in a clean sink), rinse the pickles and pail, put cucumbers back in and cover with plain hot water. Let stand till next day, (day# 9) drain again, and cover with alum/water solution (again heated to dissolve alum). Let stand one day.
• Day# 10.
• Drain pickles and return to pail. Prepare syrup by combining sugar and vinegar in a large (not aluminum) pot. Tie the pickling spice in a piece of cheesecloth and put in pot. Add a couple of drops of green food coloring and several of yellow. Bring to boil, simmer 10 minutes. Pour over cucumbers, submerge the spice bag in the pail.
• Every day, for 3 days, (days 11-12-13) drain the syrup into a pot, reheat and pour back over the pickles. Each day check the color, correcting it with yellow food coloring - it rarely needs anymore green.
• On day #14 put the pickles in sterilized jars, adding a piece of cinnamon stick and a few whole cloves to each jar. Heat brine, (discard spice bag)and pour in jars to cover pickles, leaving a little head space. Seal with 2 piece lids.
• Modern canning instructions would now call for these to be processed in a water bath for 10 minutes. I do not. If the odd jar doesn't seal I refrigerate it and use it first. In a cool dark place these pickles will keep a long time (I usually make a 2 year supply) Time and servings guestimated.

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 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

CHOPPED CUCUMBER MUSTARD PICKLES

Steps:

• Cut cucumber and onions in 1 inch pieces put in glass bowl and sprinkle salt on them; leave overnight. In morning strain and lightly rinse.
• In a large pot mix vinegar, water, sugar, flour, ginger, mustard, celery seed, salt and tumeric.
• Boil for 5 minutes.
• Add cucumbers and onions to liquid.
• Bring to a boil. Fill hot jars and put hot lids on and seal.