Being a child of the 1950's means you can remember very vividly the arrival of a Refrigerator,Twin Tub Washing machine ( That used to bounce around the kitchen when it was on spin!) and Black and White television!
The excitement in the house was amazing!
My Grandma who lived with us particularly thought them life changing!
So the marble shelf and wire hanging wire basket were not so vital for keeping things fresh--- ish!!
Anyway I love Gherkins,Piccalilli in fact anything pickled.
Now this morning on our little village market here in Spain 5 cucumbers were 1 Euro!!!!
Now I thought pickles.
Usually, I think chutney, and the 3 kilos of tomatoes for 1 Euro are in the fridge waiting for the trusty preserving pan tomorrow!
So back to Cucumbers!
Sterilised jars -- I always wash them well and pop them upside down in a hot oven for 10 minutes.
All the other ingredients ready for their photo shoot!
And then it is all really easy.
Slice the end bits off the cucumber in case they are bitter.
Slice the cucumbers into three.
And then each portion into six pieces.
I leave both the skin and seeds in place.
Next slice half a small onion finely.
Peel and smash 2 cloves of garlic
And lastly make the pickling brine.
Take 2 cups of cold water.
1/3 of a cup of white wine vinegar.
1 tablespoon of salt
2 teaspoons of sugar
5 whole peppercorns
A few twists of freshly ground pepper.
( I doubled this quantity a I wanted to make 2 jars of pickled cucumbers!)
Stir the liquid well because you want the sugar to dissolve as much as possible.
And then the fun bit begins.
Pack the cucumber spears in your jar adding the sliced onion,garlic,5 peppercorns as you go.
When you have filled the jar cover with the pickling brine.
Cover and store in the fridge.
Leave for at least 2 days before eating!
That is my instructions to you but you are a more restrained character than me if you can achieve this!
I added a little fresh thyme to mine and I could not resist some chilli in one jar!
I think as long as you get the brine proportions right to stop bacteria you can experiment as you want and add all kinds of little extras.
Now, I am thinking of adding some to natural yogurt.
Some in sandwiches and some -- Well straight out of the jar.
Just to test the quality of course!
I hope you make some soon.