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Lightly pickled cucumbers. A great snack that involves no cooking and only 2 days in the fridge to season. The flavor variations are endless. I like them because they're quick, taste good, and my daughter taught me how to make them :)
All you need is:
Cucumber spears, I use either 1 English cucumber or about 6 pickling cucs.
2 cups cold water.
1/3 cup white wine vinegar - you can change this to suit your taste, but I wouldn't use balsamic. believe it or not, the cheaper vinegars give me the best pickling flavor.
1 tablespoon salt. Table salt or sea salt. I've never tried pickling salt.
2 teaspoons sugar.
5 whole peppercorns - fresh.
fresh ground pepper (from a grinder is best).
1-2 cloves garlic.
optional flavor additions: fresh dill, jalapeno pepper, onion, habanero pepper, etc.
and a container to put them in. A mason type jar works best, but I usually take the easy route and use a ziplock freezer bag. Don't use a metal container.
All you need is:
Cucumber spears, I use either 1 English cucumber or about 6 pickling cucs.
2 cups cold water.
1/3 cup white wine vinegar - you can change this to suit your taste, but I wouldn't use balsamic. believe it or not, the cheaper vinegars give me the best pickling flavor.
1 tablespoon salt. Table salt or sea salt. I've never tried pickling salt.
2 teaspoons sugar.
5 whole peppercorns - fresh.
fresh ground pepper (from a grinder is best).
1-2 cloves garlic.
optional flavor additions: fresh dill, jalapeno pepper, onion, habanero pepper, etc.
and a container to put them in. A mason type jar works best, but I usually take the easy route and use a ziplock freezer bag. Don't use a metal container.
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Signing UpStep 1Sizing the cucumbers
If you use pickling cucumbers, which are the best, you'll want to slice them into quarters lengthwise.
For this batch I'm using an English cucumber. That's what they're called here, anyway. I prefer these over regular garden variety cucumbers because they're longer, and they're generally a bit more crisp.
I usually cut the cucumber into thirds.
First, though, cut off the ends. These are typically bitter. You might want to slice a bit off the end you plan to use and taste to make sure you've removed all of the bitterness.
For this batch I'm using an English cucumber. That's what they're called here, anyway. I prefer these over regular garden variety cucumbers because they're longer, and they're generally a bit more crisp.
I usually cut the cucumber into thirds.
First, though, cut off the ends. These are typically bitter. You might want to slice a bit off the end you plan to use and taste to make sure you've removed all of the bitterness.
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They are good for eating after just two days in the fridge. Thanks for this great recipe. We just made our second batch.
yeah, I missed your comment until today :P
But, wait.... Really?
Is it possible that the target of your complaint is not even my original post, as you imply, but is instead a short comment made 3 years ago? A comment read by a handful of people? A comment, I might add, RELEVANT to the subject matter (which, in case you missed it, is PICKLES, not GRAMMATICAL ERRORS)...? And, finally, a comment whose unintentional misuse of the word 'there' might possibly have obscured the intended meaning for a fraction of a nanosecond from all but the most severely afflicted anal retentive readers...?
I'm just saying....