Friday, July 29, 2011

Pickled cucumbers with dill, garlic and horseradish

The two large jars of cucumbers I pickled last week were so good that they have already disappeared, so it was back to my local Polish deli for more supplies. Along with a couple of kilos of pickling cucumbers, I got a bundle consisting of some dried, stalks of bolted dill, a head of garlic, and a length of dried horseradish.

2 kg of pickling cucumbers
4 cloves of garlic
dried bolted dill stalks
6-inch piece of horseradish root
1500 ml of boiling water
3 tbsps of salt
3 tbsps of sugar
12 tbsps of cider vinegar

  1. Sterilise 4 good-sized pickling jars, with their lids.
  2. Allow to cool a little, then pack the cucumbers into them.
  3. Into each jar, place 1 peeled garlic clove, a 1-inch piece of horseradish root, and 3 or 4 lengths of dill stalk.
  4. Dissolve the salt and sugar in the boiling water, and add the vinegar.
  5. Pour the pickling liquid over the cucumbers, seal the jars and store for 2 days at room temperature and at least 1 week in the fridge.
I don't know why, but I felt rather pleased when the shop assistant in the deli addressed me in Polish, even though I think she was just asking me to get out of the way so she could get back to the till.

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