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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