I love these pickles! They go very well with basically any kind of BBQ meat, cured meats, cheese, sandwiches, burgers, or just eat them by themselves. They are sweet, salty and tangy. English cucumbers have very small seeds, and the skin is much thinner than most cucumbers. I sliced the cucumber very thin using a mandolin.
Ingredients:
1 English cucumber
1 cup of red wine vinegar or white wine vinegar
1 1/2 cup of water
2 Tablespoons of sugar
2 teaspoons of kosher salt or pickling salt
a pinch of chili flakes (optional)
1 teaspoon of mustard seeds (optional)
1 large jar
To make:
Bring vinegar, water, sugar, salt, chili flakes, mustard seeds to a boil in a pot, turn down to a simmer and let it go for about 5 mins. Taste the pickling liquid, you may want it sweeter or saltier depending on your taste. Turn off and let water cool down, you can add luke warm liquid to sliced cucumbers. Once completely cold, put in jar and refrigerate. Your pickles will be ready for eating in 24 hours. Use within a month. Trust me though...they will go fast, these little pickles are pretty addicting.
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