Instead of cucumbers, you can also use gherkins (pickles). You will find fresh gherkins in the summer in organic food stores.
This recipe is for
Place the cucumbers in a baking tin or serving tray and generously rub them with salt.
Leave to stand in a cool place for 24 hours. Wash thoroughly.
The salt bath is necessary to slightly strengthen the peel and ensure that the pulp is tough and well-seasoned. Quarter the cucumbers lengthways. Then cut to size, to fit nicely in the jars. Insert the dill sprigs.
Bring the vinegar, water, sugar and all spices to a boil. Reduce for 10 minutes and cover the cucumbers in the jar with the liquid. Seal the lid. Sterilise the jars of pickled cucumber for 20 minutes close to boiling point.
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