Wednesday, May 7, 2014


Pickles from our own kitchen are more flavorful, healthful, and nutrient dense than store-bought Pickles. These pickles will improve their flavor as they age — try to wait at least 48 hours before cracking them open.You can make carrots / Beets / Garlic Scapes by following the same method.

How to make Pickled Cucumbers :
Makes : 2pint jars 
Preparation time : 25min
Use with in  8 weeks 

Ingredients :

Persian Cucumber / cocktail cucumber / English cucumber : 1kg / almost 2pounds
White Vinegar : 1/2Cup
Water : 2 Cups
Salt : 2tsp ++
Cloves : 3
Garlic : 2pods, sliced
Black Pepper corns : 6
Crushed red chillies : 1/4tsp (optional)
Fresh / Dried Dill : 1/2tsp (optional)

Method :

 1. Prepare the jars : Wash well and wipe with a tissue paper. Now sun dry them and keep aside. (Never use plastic bottles to make a pickle)

2.  Prepare the Brine (Pickling Solution) : Combine vinegar, water and salt in a sauce pan and bring to boil.

3. Prepare the cucumbers: Wash and wipe the cucumbers. Trim away the blossom end and cut into desired shape and size, Cut them length wise / slice them into coins etc.

4. Add the spices to the jars: Divide the garlic, cloves, black pepper corns, dill seed, and red pepper flakes (if using) between the pint jars.

5. Add the cucumbers to the jars and pack them tightly. Pour the boiling brine over the cucumbers and Tighten the lids. Allow to cool.

6. Once its cooled, open the lid and tap the jars to remove the air bubbles. Tighten the lid again and transfer to refrigerator. Use with in 8-10weeks.