Pre­serves

Make your own jams, liqueurs, pick­les, mus­tards and pantry sta­ples.

NZ Gardener - Gifts from the Gardens - - Contents -

Get Grow­ing reader In­grid Do­dun­ski-Wiid loves these pick­led cu­cum­bers. ”They are crisp, fresh and crunchy. They couldn’t be eas­ier and they make great im­promptu last-minute gifts.”

In­gre­di­ents: • 1 cup cider vine­gar • 1 ta­ble­spoon non-iodised salt • 1 ta­ble­spoon sugar • 2 cups wa­ter • small pick­ling cu­cum­bers • 2 cloves gar­lic, peeled • 8 sprigs dill • 2 ta­ble­spoons black pep­per­corns • 1 tea­spoon dried chilli flakes

Stir to­gether vine­gar, salt and sugar un­til salt and sugar has dis­solved. Add wa­ter. Place cu­cum­bers in 2 x 500ml ster­ilised jars so they fit snugly. Slip in one sliced clove of gar­lic in each jar and 4 sprigs of dill. Add a ta­ble­spoon of pep­per­corns to each.

Pour the vine­gar brine into the jars un­til full, en­sur­ing the veg­eta­bles are com­pletely cov­ered. Screw on the lids, tap the jars to re­lease any air bub­bles and put in the re­frig­er­a­tor. Wait 24 hours be­fore you start eat­ing them.

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