In a Pickle

superhealthylivingjourney

Pickled Cucumbers

Treasures In The Garden

Today, I was finally able to make time to Prepare,make and bottle my pickled cucumbers.I  made 3 large jars which hold about 15  sliced up cucumbers.. It was quite an easy recipe, and took little time to  to bring to fruition. The longest time was the cooling process. But I still have loads of cucumbers coming on the vines. So I am going to have to find another recipe use them up. And yes, I have given loads away and still they keep coming.

This is my recipe.

Ingredients....

Home grown cucumbers

Apple Cider Vinegar

Mustard seed

Coconut sugar Water

Method.... Put jars in the dishwasher or on low in the oven to warm.

 Pick, wash  and slice the Kingaroy (they can be left whole if whole if wanted)

Pour 600mls apple cider vinegar and 600mls of filtered water into a a saucepan with 2 tablespoons of coconut sugar and bring to the boil (this makes 1.21 of pickling mixture which is enough for 4 x half litre jars of pickled cucumbers). My jars are larger than a half litre. That is why I only got 3 jars of pickles.

Take the jars out of the warmer and pack the sliced cucumber  tightly into the jars.

Bring a separate large saucepan of water to the boil.

Sprinkle a teaspoon of mustard seeds over the cucumbers in the jar.

Pour the pickling mixture into the prepared jars covering the cucumbers completely. Then seal the jars.

Then place the sealed jars in the saucepan of boiling water and leave them for 5 minutes.- this is done to ensure that the pickles will keep for a period of time on the pantry shelf.

Once opened store in the fridge. 

Pretty easy hey!

I didn't taste test this time. But the look pretty yummy!

 Can't wait to have with salad or cucumber sandwiches.

ENJOY.... the making and the eating.