Appetizers
Pickled Cucumbers (Pickled Cucumbers)
sjfegan
Ingredients
- 6 small cucumbers, sliced
- 480ml (2 cups) Vinegar
- 240ml (1 cup) Water
- 3 tbsp sugar
- 2 tbsp salt
- 1 tbsp mustard seeds
- 2 cloves garlic
Method
- Pack the sliced cucumbers into sterilised jars along with the mustard seeds and garlic.
- Combine the vinegar, water, sugar and salt in a saucepan and bring to a boil, stirring until dissolved.
- Pour the hot brine over the cucumbers, ensuring they're fully covered.
- Seal the jars and let cool.
- Refrigerate for at least 3 days before eating, allowing the flavour to develop.
Introduction: Cucumbers preserved in a tangy vinegar brine, a practical and beloved preserve found in nearly every colonial pantry.
Cultural Background: Pickling was an essential preservation technique in colonial households, allowing the summer’s cucumber harvest to be enjoyed throughout the year, and these tangy pickles were a common accompaniment to meals across the colonies.
Tips: Slice the cucumbers evenly for consistent pickling. Let the pickles sit for a good few days before eating, as the flavour improves significantly with time.
Variations: Add a few dill sprigs for a herbaceous variation. Adjust the sugar and salt ratio for a sweeter or more savoury pickle.
Storage: Store in the refrigerator for up to 2 months.
Reheating: This dish is served cold and is not reheated.
Nutrition: Per serving (approx.): 30 kcal, 0 g protein, 0 g fat, 6 g carbohydrate.
FAQs:
Q: Why was pickling so important in colonial kitchens?
A: Without refrigeration, pickling was one of the most reliable ways to preserve the summer harvest for use throughout the colder months.
Q: What is this dish typically served with?
A: As a tangy accompaniment to meats, cheeses and other colonial dishes.
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