Monday 15 November 2021

Pickled Cucumbers - The Quick And Easy Way

Pickles - the quick and easy Curtis Stone way.  Curtis, a well-known TV chef and food writer, lives in the U.S., but is originally an Aussie boy.  He writes a monthly column for the Coles supermarket magazine, and this was one of his latest recipes.  I figured I could put this together even with my wrecked ribcage, so I did - with just a few tweaks.  (All the optional items are my additions.)

Next time I will use the smaller amount of sugar, as it was too sweet for me, but see how you go ...  Curtis just blithely states to use 1 cup, but wow, that's very sweet.  I've had the pickles in my fridge for a week, but I'm getting through them like the clappers (an ancient British phrase, but I like to use it - tee hee).  Great on sandwiches, and good for your gut health.


ready to go into the fridge


ingredients:


5 Lebanese cucumbers (about 12-15cm/5-6 in) long

1 tbs sea salt

1/2-1 cup (110-220g.) of caster sugar

1 cup (250 mL) apple cider vinegar

1 tsp yellow mustard seeds

10 black peppercorns (optional)

2 small red chillies (optional)

2 bay leaves (optional)

6 mountain pepper berries (optional)


Method:


Slice those cukes nice and thin, after topping and tailing of course :)

Place them into a sterilised jar (or 2) then add all the other ingredients

Give it a good swirl, leave on the kitchen bench for 3 days, swirling once a day, then into the fridge, where they will happily last for at least a week (or 2)


Notes:


Lebanese cukes are those cute little ones, with dark-green skin

It's hot and humid here in Brisbane atm, so I only kept mine out for 2 nights

Curtis says to use a 450 mL/1 lb jar, but I only had 2 smaller ones



gather your ingredients

thinly slice those cukes

ready for the vinegar

vinegar in; ready for jarring

now to sit for 3 days




© Sherry M.


34 comments:

  1. I must give this a try! Easy fuss free and looks so crunchy and appetizing, Sherry.

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  2. Che buoni che saranno! Una ricetta interessante che mi piacerebbe tanto provare, grazie e buona serata!

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  3. Love pickled cucumbers especially in rollmops yummm

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  4. Great recipe and technique. I make these all the time. If you want tor educe the sugar use Japanese unflavored rice vinegar.

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    1. thank you bernadette. the apple cider vinegar wasn't too sweet... tho i do like mirin of course.

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  5. I can see how these would be fantastic on sandwiches! I personally don't like sweet pickles, so I would drop that sugar way back. These would be great just for snacking on, too!

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    1. thanks david. yes next time i'll put less sugar tho hubby says he likes it like this.

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  6. These sound great! I haven't made my own pickles for a long time, and now you've got me itching to do them again. These would go in a flash in our household! :-) Good stuff -- thanks.

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  7. Love pickles, but not too sweet!

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  8. Sherry,

    I always use fresh turmeric, carrots and cabbage for pickling. Never thought about using cucumbers.
    This is an interesting addition now. Thanks

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  9. Such a yummy and easy way to make pickles, Sherry! Can't wait to try it!

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  10. Interesting that these don't seem to be fermented pickles, but they still have a little time at room temperature. I'm surprised that with the sugar and vinegar to preserve them, they don't keep longer than a week or two!

    best... mae at maefood.blogspot.com

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    1. i bet they keep much longer Mae but i guess curtis is just being careful. In fact i've had them in the fridge longer.

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  11. Sounds delicious. I always pickle zucchinis in summer and love them.. with cheese, pate or ham. As you say...good for gut health!

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    1. yes this recipe would go well with zukes too I reckon.

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  12. I love pickles! And this looks super easy and really delish!

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  13. Who doesn't love a good pickled cucumber. These look fabulous!

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  14. I'm sorry you have a wrecked ribcage! But you pickles look divine.

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    1. thanks jeff. i am partial to a pickle i must say :)

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  15. These look wonderful, Sherry. I have a microwave pickle recipe that’s pretty similar, but I really like the addition of the chili pepper in this one.

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    1. yes me too david. a bit of chilli is always a good thing:)

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  16. These look delicious Sherry, I have that catalogue too. these are so handy to have in the frig for lunchtime salads aren't they? Love these kind of pickles.I need to make some more of my pickled zucchinis, when they get cheap again.Yes I would go for less sugar as well. Take care, Pauline

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