Make your own pickled cucumber at home the easy way.
To make 2-4 litre jar
3-4 packs of mini/baby cucumbers – approx 8 in each pack (readily available in most high street supermarkets
1 slice gluten free bread
2 tbsp fresh dill weed (can be dried although not as flavoursome)
1 tbsp black peppercorn
1 small red chilli
2-4 tsp sea salt (per 4 litre jar)
Hot water to cover jar
- Boil the kettle
- Wash cucumbers
- Put your cucumbers into your jar and add your herbs, spices and salt
- Fill your jar with the just boiled hot water
- Place the slice of bread on the top and close the lid to the jar
- Leave somewhere cool (storage cupboard or corner of the kitchen) for 3 days, open and stir the mixture carefully, and then put in the fridge for another 7 days = 10 days before tasting your delicious gherkins.
- When you are ready to enjoy your pickled vegetables, you can remove and throw away the bread (if it hasn’t completely dissolved).
- You can add whatever herbs and spices you like to create your perfect tasting gherkins (i.e. onion, garlic, other fresh herbs, spices, etc.)
- You can add a mixture of vegetables to create a delicious mix of pickled vegetables. The ones I find that work best are: celery, carrot, cabbage & cauliflower however anything goes so experiment.
- When it comes to adding the salt, ideally once the salt has been added with the hot water, mix it and taste it. The taste should be salty, not overly, but salty. You can also use Himalayan pink salt which is just a good for this recipe.
- Using a slice of bread is an age old method to give the pickled vegetable that sour flavour and adds to the fermentation process.