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Ingredients:

12 small cukes
vinegar
sugar
salt
dill weed - available for 5 baht a bunch in decent Thai markets
garlic
spices

Wash, top and tail the cukes - there's an enzyme in the blossom end that'll turn 'em soggy apparently. Put em in ice water for 2 hours or longer.
Meanwhile, boil your vinegar mix. One cup of vinegar - the white distilled sort the Thais use (about 15 baht) - to three cups of water. Dissolve sugar and salt until you get the taste of liquor you require from your pickle. I can't be more specific because I can't be bothered to measure but don't overdo the salt - though if you do you can always make more liquid and keep it until your next batch (inevitable). I add peppercorns and also the stalks of the dill and let it sit. Most recipes call for mustard seed but I ain't seen it.

Put half a clove of garlic and a couple of sprigs of dill in the top and bottom of each jar - don't be tempted to use more garlic. Slice the cold cues say 5-7mm and cram them in the jars. Boil up the the pickle liquid and pour over, making sure you tap out the air bubbles. Seal the jars, let cool and then put in a cool, dark place - this being Thailand this means the fridge. Wait 2-3 days - they're tip-top after a week
 
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