Pickling cucumbers freshly picked from my grandmothers garden warms my heart just at the thought, sour and funny face pulling to taste ,they were the things we never ran out of. The seasonings I'm sharing are so simple, and incredibly medicinal - garlic an antimicrobial and dill a herb that gets the digestive juices working. Funnily we always ate them before any meal as children.
|
Prep Time |
15 minutes` |
|
Cooking Time |
2 - 3 days |
|
Nutrition Per Serve |
8 Calories |
|
Carbohydrates |
0.8 g |
|
Fat |
0 g |
|
Protein |
0.4 g |
Ingredients:
- Small Cucumbers / enough to fll a jar of your choice to seal, sterilise jar first
- Organic Dill
- Organic Garlic x 3- 4 depending on how strong you like them
- Boiling Water
- Salt
Method:
- Tightly pack the cucumbers, dill and garlic in your jar or jars if you are making a few
- Fill the jar to the top with boiling water and salt (1litre of water to 1 tsp of salt)
- Place it on a tea towel and wait for the magic to happen, you will know they are ready when they turn yellow
- Once opened make sure you put them in the fridge sealed
Wanting some more inspiration for your Veg? Have a try of this recipe
