All the same rules apply, as with the carrot stick recipe below/before see http://quiverfullcooking.blogspot.com.au/2016/10/carrot-sticks-halffull-sour-asian.html . Please read the Carrot stick recipe carefully first and apply all the same rules/ideas, bar the actual brine making! Enjoy!
- Use fresh crunchy, skinny cucumbers
- Removes ends
- Add peeled garlic gloves, mustard, pepper corns, bay leaves or coriander, even Chile, capsicum
- Stuff into sterilised jars, packing tightly
- Cover with Brine: full sour brine is 2T sea salt to 2 cups of water while half sour is 1 T sea salt to 2 cups of water
- Leave for 4-7 days in hotter weather
- Liquid should become cloudy
- And cucumbers should turn to an olive-y green in colour.
- Eat quickly, only last in the fridge for only a month
- rinse off before you eat or add to cooking
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