You make bread and butter cucumber pickles.
|first scrub the prickles off the cucumber and make sure they are not too big. Seeds inside need to be small. If the fruit is yellow it is too old.|
|I went to the veg garden and picked this lot, only made 4 jars and I had heaps of pickling vinegar left over so I went and picked another 8. And there is more. Plus 2 delicious golden zucchinis.|
|Scrub the prickles off then slice thinly and put into a bowl of salty water overnight or 2 nights. I did one night.|
|Voila! So next day give them a wash off of the salt and allow to drain pretty well.|
So pack the slices into very clean and sterilised jars to the neck of the jar.
Push down a bit to cut out any air pockets that might form.
Pour over cooled sweet spiced vinegar and seal.
Probably best after a month or so for the flavours to mix and meld.
I made 10 jars. T and I hope to sell them at our next stall at the gateway markets in Coldstream on the 25th March.