Pickles

PICKLES ARE THE BOMB

This is the taste of my childhood, my grandmother used to always make pickles and I could eat a hole jar in one sitting. The ones she made were really crunchy and she would use different herbs and leaves form their garden, like cherry tree leaves, dill, black currant leaves, mustard leaves.

So since I live in Spain now and I don’t have access to most ingredients, I made up my own recipe. And they turned out spectacular! So I’ll share this with you too!

Use these as a snack, an aperitif, you can slice them up and use them for your hamburger or just a compliment to your BBQ party.

INGREDIENTS

I used 2 and 1/2 cucumbers for a jar of 500ml. For this amount of cucumbers you can use the same quantity of ingredients as I did, but you can add your own, like fresh chili or chili flakes to make it more hot. You will be able to eat them after 3 hours or you can leave them to marinate overnight too. Keep them in a fridge to conserve them for longer.

Aromatics

  • 1 tsp Cumin seeds
  • 10 Black pepper corns
  • 10 Coriander seeds
  • 3 Salvia leaves
  • A stem of fresh cilantro
  • A stem of fresh parsley
  • 6 fresh garlic cloves

Marinade

  • 1 cup water
  • 1/2 cup white wine vinegar
  • 1 tablespoon salt

INSTRUCTIONS

Cut your cucumbers as in the picture, or you can slice them as you like, just remember, the smaller the pieces, the faster it will marinate.

Put all the spices and herbs in the jar and put the cucumbers in, squeeze them in as best as you can, don’t worry, if there is not much space.

Boil the water, vinegar and salt in a small saucepan.

Once the marinade is hot and the salt has dissolved completely, pour it in the jar over the cucumbers. Be careful not to burn yourself! Use a glove or a towel to hold the hot jar and place the lid on.

Shake the jar a bit so the liquid gets into all the spaces, and VOILÁ!

About

Graduate in Gastronomic Sciences, Q Arabica Grader, WSET L2 in wine. Obsessed with cooking new recipes, I love visiting producers and travel for food!

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