Classic Spiced Cucumber Pickles
1kg
Vegetarian
Classic Spiced Cucumber Pickles
Category
Burgers, BBQ & Grilling
Cuisine
American
Servings
1kg
Prep Time
45 minutes
This recipe is best made with pickling cucumbers, which naturally contain less moisture and flesh than standard cucumbers. If you can't find pickling cucumbers at the market, try growing them in your garden by planting seeds in November/December. Or you can use very young and small standard cucumbers, though they may not result in as crunchy a pickle.
Ingredients
-
1-2 kg pickling cucumbers
-
2L white vinegar
-
4 tbsp Gewürzhaus English Pickling Spice
-
3.5 tsp raw sugar
-
1 tsp Himalayan pink salt, plus extra for overnight salting
Directions
Wash cucumbers well. Slice lengthways if desired.
Salt generously, approximately 2 tsp per kg, then toss and leave overnight to draw moisture out of the cucumbers and help them retain their crunch.
Drain liquid. Fill cucumbers onto sterilised jars.
Add all remaining ingredients into a pot and bring to a boil.
Pour into packed jars, distributing spices evenly amongst the jars and making sure to leave some clear space between the liquid and the lid.
Tap lightly to remove air bubbles. Seal and let cool before labelling.
Store for at least 3 months before opening to develop flavours.
Recipe Note
The amount of liquid you will use will depend upon how tightly you pack the cucumbers. If you are slicing them, you will need less vinegar liquid than for whole, unsliced cucumbers.
Store in the pantry until ready to use. The longer these pickles sit, the more their flavour will develop.
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