I’ve put up earlier the recipe for pickled cucumbers which I got from Myrtle Allen at Ballymaloe House, Shanagarry, County Cork, Ireland. A quick search in the archives will pull it up for you if you are interested. Here is another recipe from Chef Will Morris of the Vermilion Restaurant in Alexandria, VA, and he says you can add any crunchy vegetable that you would eat raw. My daughter was asking me about making dill pickles the other day, so we may try this recipe again soon.
QUICK PICKLING
Boil 1-1/2 cups vinegar, 1 cup water, 2 tablespoons sugar, 2 teaspoons salt, and some herbs and spices until the sugar and salt dissolve. Add any crunchy vegetable you’d eat raw and cook until al dente Pour it all into jars, then cover and chill. Eat right away or keep even longer for more flavor.
ENJOY!
Sounds great: I’ll eat just about anything pickled (except for trotters); I know how to cook al dente but for some reason my cucumbers always end up mushy; maybe the addition of other vegetables will help. Thanks.
By: oglach on October 9, 2015
at 4:58 am
Take a look at the Ballymaloe/Myrtle Allen recipe for pickled cucumbers (a quick search among posts will turn it up). The cucumbers will get soft after being stored in refrigerator, but never mushy.
By: marthabernie on October 9, 2015
at 11:17 am
Thanks!
By: oglach on October 9, 2015
at 1:15 pm