ibis
Banned Member
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Post by ibis on Jul 21, 2021 18:42:48 GMT 1
My mother used to make these. I managed to find all the ingredients in France Bread & Butter Pickles 3pounds crisp cucumbers, sliced 1/4-inch thick
1/2medium onion, thinly sliced
1/4cup kosher salt or sea salt 2cups white vinegar (distilled, not wine)
1/2cup water 1cup sugar
2tablespoons mustard seeds
1teaspoon celery seeds
1teaspoon tumeric 1. Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting). 2. Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight. 3. The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil. 4. Fill your sterilized canning jars with the cucumbers and onions, leaving about 1/2-inch space from the top of the jars. Pour the vinegar mixture over the cucumbers and onions to fill the jars. Seal the jars according to manufacturer's instructions. 5. Store in the refrigerator and allow to sit for several days before opening to allow the flavors to fully develop. Best served chilled. |
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Post by catrose on Jul 23, 2021 20:42:16 GMT 1
I do similar with courgette gluts....people seem to love it.
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ibis
Banned Member
Posts: 1,376
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Post by ibis on Jul 23, 2021 20:46:03 GMT 1
Yes, they do. Everyone always wants the recipe and/or eats them all.
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Post by manonthemoon2 on Jul 23, 2021 22:20:44 GMT 1
Yes, they do. Everyone always wants the recipe and/or eats them all. Thanks Ibis, loads of courgettes so will give this a go. As a PS once roasted do courgettes freeze ok? |
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exile
Member
Massif Central
Posts: 2,690
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Post by exile on Jul 23, 2021 22:27:19 GMT 1
Never tried roasting courgette, but we do roast pumpkin and squash and the pulp is OK for soups. I would guess it would work in stews but there would be little texture.
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Post by Olave H on Jul 24, 2021 12:28:50 GMT 1
My mother used to make these. I managed to find all the ingredients in France Bread & Butter Pickles 3pounds crisp cucumbers, sliced 1/4-inch thick
1/2medium onion, thinly sliced
1/4cup kosher salt or sea salt 2cups white vinegar (distilled, not wine)
1/2cup water 1cup sugar
2tablespoons mustard seeds
1teaspoon celery seeds
1teaspoon tumeric 1. Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting). 2. Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight. 3. The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil. 4. Fill your sterilized canning jars with the cucumbers and onions, leaving about 1/2-inch space from the top of the jars. Pour the vinegar mixture over the cucumbers and onions to fill the jars. Seal the jars according to manufacturer's instructions. 5. Store in the refrigerator and allow to sit for several days before opening to allow the flavors to fully develop. Best served chilled. Sounds interesting. What/how/where do you eat 'em (with)?
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Jul 24, 2021 15:25:46 GMT 1
Your mother’s recipe looks really good, Ibis. might give it a go. I’m hoping for a cucumber glut so I can make Polish style pickled dill cucumbers. I’m sure I used to see fresh gherkin cucumbers in the veggie aisles here but haven’t seen any yet...  |
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ibis
Banned Member
Posts: 1,376
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Post by ibis on Jul 24, 2021 16:32:48 GMT 1
Your mother’s recipe looks really good, Ibis. might give it a go. I’m hoping for a cucumber glut so I can make Polish style pickled dill cucumbers. I’m sure I used to see fresh gherkin cucumbers in the veggie aisles here but haven’t seen any yet... Yes, they are in huge jars at the bottom of the shelf. Loved them but hated carrying them home. 2km walk to the shop.. |
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ibis
Banned Member
Posts: 1,376
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Post by ibis on Jul 24, 2021 19:06:36 GMT 1
My mother used to make these. I managed to find all the ingredients in France Bread & Butter Pickles 3pounds crisp cucumbers, sliced 1/4-inch thick
1/2medium onion, thinly sliced
1/4cup kosher salt or sea salt 2cups white vinegar (distilled, not wine)
1/2cup water 1cup sugar
2tablespoons mustard seeds
1teaspoon celery seeds
1teaspoon tumeric 1. Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting). 2. Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight. 3. The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil. 4. Fill your sterilized canning jars with the cucumbers and onions, leaving about 1/2-inch space from the top of the jars. Pour the vinegar mixture over the cucumbers and onions to fill the jars. Seal the jars according to manufacturer's instructions. 5. Store in the refrigerator and allow to sit for several days before opening to allow the flavors to fully develop. Best served chilled. Sounds interesting. What/how/where do you eat 'em (with)?
During apero we would always put a bowl out, they were always being refilled... On a burger. Diced for a relish on your hot dog. On a sandwich...
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