California Farm Pickled Cucumber Spears

Name: How to cook California Farm Pickled Cucumber Spears - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, one jar per cucumber
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Pickled Cucumber Spears

Pickling fresh English or California Cucumbers keeps them firm and tasty all year in jars with this mild sweet and sour pickling recipe, a family heirloom.

Ingredient

Food ration :

2 people, one jar per cucumber

Cooking time :

1 hour

fresh pickle or cucumber, skin on

Cup

raw unfiltered apple cider vinegar

1/4 Cup

cane sugar

tsp

pickling spices (scratch recipe below)

1/2 Tsp

ground turmeric

1/2 tsp

seasalt

clove

Garlic

Cooking instructions

* Step 1

Soak whole fresh cucumbers or pickles overnight in cold water with Tbs seasalt per gallon of water. Rinse, dry. Quarter lengthwise to make spears, skin on. If the cucumbers have loose seeds, scrape out with tablespoon. Trim top and bottom ends flat, so spears fit upright in mason jar, leaving 1 Inch airspace between them and lid. Fill jar to rim with cold water, pour water in measuring cup, this is the PIckling solution volume, probably close to 1 cup.

* Step 2

Mix enough pickling spices for the season, one small jar: tsp crushed dried red pepper, like Arbol. 4 crushed dried Laurel leaves.10 tsp coriander seeds, 2 tsp yellow mustand seeds, 1 tsp green peppercorn seeds, 1 tsp juniperberry seeds, tsp fennel seeds, tsp dill seeds, 1 tsp cloves. Use 2 tsp of this pickling mix per pint of vinegar.

* Step 3

Boil pickling solution: cup of farm made apple cider vinegar, 1/4 cup cane sugar, tsp mixed pickling spices, 1/2 tsp turmeric powder, 1/2 tsp seasalt. Pour over pickle spears with garlic clove in sanitized jar, fill to rim, put sanitized lid and screwcap on top to hold, but not airtight yet.

* Step 4

Use thongs, Immerse jar to rim in hot water in deep pan, bring to boil, now boil 15 minutes, turn off. Lift jars out of pan with thongs, use gloves to tighten lid, set upside down to cool. Store in pantry till opened, then store in fridge. Enjoy.