The fall is my favourite season and not least because of harvesting. These upcoming weeks can be stressful, but in the winter I will thank me, myself and I for the effort.
Here are my pickles - I make these every year.
5 kg cucumber (kirby)
Dill (two hand fulls)
Mustard seeds (1/2 dl)
Black currant leaves (30 leaves)
Cloves (2 tablespoon)
Garlic (15 cloves)
Sauce:
Vinegar 6 dl
Water 2 1/2 l
White sugar 400 g
Coarse salt 2 dl
Allspice, table spoon
Prepare the sauce first. Pour and add all ingredients to casserole and heat it up. Leave it to cool down.
Prepare the needed jars. Wash the cucumbers and cut into slices or boats. Slice garlic. Start layer the cucumber slices to jars and add spicies as you wish. Finally pour the sauce and put the jars to fridge. After one week you can enjoy delicious cucumber pickles on top of sandwiches or part of a meal.
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