Pickled cucumbers add zest to any meal. And when you can make them so easily and quickly there is no reason to be without them.
In my previous post, Cucumbers by the Dozen, I described how I had harvested tons of cucumbers from only six seeds.
Well this is how I made use of at least some of those cucumbers!
As a recipe this is truly a winner. Quick, easy, fail proof and delicious.
The best part is that you don’t have to wait. You can eat them after two hours and they are delicious and crunchy.
So without further delay, here is:
My Pickled Cucumber Recipe.
5 or 6 Cucumbers . But if I am using those long English cucumbers I only use 3. Keep the skins on and slice them fairly thickly.
Put them into a big bowl and add:
1 heaped teaspoons pepper corns
8 – 10 bay leaves
4 – 5 sections fresh garlic
1 cup vinegar
3 cups water
3 tablespoons sugar 2 tablespoons salt
Allow the liquid to cool and pour it over the cucumbers. Allow to stand for 2 hours and bottle.
These pickled cucumbers couldn’t be easier and they are really delicious. Let me know how they turn out!