美式酸黃瓜 簡單又安心 開胃小菜 Homemade Pickled Cucumbers in Vinegar Easy Recipe

[embedyt] https://www.youtube.com/watch?v=s-PDZ-crL8c%5B/embedyt%5D

把最好的留到最後是肥丁吃東西的習慣，美式漢堡飽裡，肥丁永遠都把那片酸酸的醃小黃瓜留到最後才吃，小時候經常被人取笑，總之人家就是捨不得吃掉呀﹗從那時開始有個執念，長大了要自己醃很很多小黃瓜，愛吃多少就多少，當然這些小事，來不及長大已被拋諸腦後。

其實醃製小黃瓜不是甚麼複雜的事情，夏天小黃瓜又便宜，快手做一罐放在冰箱，可以保存很久。當做開胃小菜或是搭配烤肉、漢堡、熱狗、三明治、炸物都很適合，酸酸的一小片可減少油膩感 ~ 美式醃黃瓜那種獨特的香氣來自芥末籽和時蘿籽，這兩種食材一定不能缺啊 ~

 材料 Ingredients

• 小黃瓜 ( 青瓜 ) Cucumber    600 g
• 蘋果醋  Apple Cider    200 ml
• 蜂蜜 Honey   100 g
• 海鹽  Sea Salt    25 g
• 芥末籽 White Mustard Seeds   1 小匙
• 芹菜籽 Celery Seed 1/2
• 時蘿 Dill Weed  1/2 小匙  https://iherb.co/VGmk1op
• 薄切蒜片 Thinly Sliced Garlic Cloves  1 個

 

做法  Instructions

Ingredients

• 600 g  Cucumber
• 200 ml Apple Cider
• 100 g Honey
• 25 g Sea Salt
• 1 tsp White Mustard Seeds
• 1/2 tsp Celery Seed
• 1/2 tsp Dill Seed
• 1 Thinly Sliced Garlic Cloves

Instructions

1. Wash cucumbers thoroughly and scrub with a vegetable brush since we don’t peeled them. Drain on rack. Discard ends.

2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand 3 ~ 4 hours. Drain thoroughly. Place the cucumber in a sterilised clean pint jars.

3. Combine apple cider vinegar and honey, heat until honey dissolve. Add mustard seeds, celery seeds, dill seeds and thinly sliced garlic cloves. Heat on low heat for 5 minutes. DO NOT BOIL.

4. Pour the apple cider vinegar mixture into the jar, leaving a half-inch head space. Shake the jar everyday at the 1 week. Pickled cucumber in the fridge for about 1 months until cucumber surface started to become crinkled. The colour changed from fresh green to olive green.  Cut out a small part to taste . The pickled cucumber can be stored in the fridge for about 1 year.