We have gluts of cucumbers coming out of the allotment at the moment, so here is a handy recipe to preserve them. Quartered cucumbers in cyder vinegar infused with bay leaves, mustard seeds, fennel seeds and peppercorns.
Makes 2 1 litre jars
Ingredients
12 Cucumbers
1lt of Cyder Vinegar
3 Bay Leaves (plus a few extra for the jars)
2tsp Mustard Seeds
2tsp Fennel Seeds
2tsps Peppercorns
Sea Salt
Equipment
2 1 Litre Jars with Lids
Colander
Method
Quarter the cucumbers then place in a colander, sprinkle salt between each layer of cucumber. Leave in the salt for 2 hours turning half way through.
Meanwhile add the vinegar and spices to a saucepan then bring to a boil. Once you reach a rolling boil, remove from the heat and allow to cool completely.
Rinse the cucumbers thoroughly then pack them into sterilised jars with a few extra bay leaves. Cover with the vinegar then seal.
Leave for a week in a cool dark place, once opened consume within a fortnight and store in the fridge.
| 
Comments
Post a Comment