Thursday, October 29, 2009

Danish Pickled Cucumbers

Danish Pickled Cucumbers

Peel, slice in half, remove seeds from cucumbers.

Lay the slices in a bucket layers with pickling salt (cucumber, pickling salt, cucumber, salt etc)

Place a weighted plate over top and let sit overnight.

Next morning, drain and cook in a large pot with a mixture of 1:1 ratio sugar and water. Make sure that the sugar and water covers the cucumbers. Add one vanilla bean and a bag of pickling spices suspended in the mixture.

Bring to a boil, simmer until they are tender with a bit of a crunch left over.

Bottle in sterilized jars, adding little pieces of the vanilla bean to each jar.

Do Not Can these pickles. Just let them sit at least a month before trying them.

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