Pickled Cucumbers

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  • 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
  • 時蘿籽 Dill Seed 1/2 小匙
  • 薄切蒜片 Thinly Sliced Garlic Cloves 2 個
  1. 小黃瓜在流水中洗淨,連皮一起醃,所以瓜皮要輕輕洗涮一下,瀝乾水份,切去頭尾
  2. 加入海鹽,均勻塗末在小黃瓜表面,在醃小黃瓜的大碗下面放一盤冰,靜置 3 ~ 4 小時,讓小黃瓜出水,把泡過的水全部倒去,用煮過的食水沖洗一下小黃瓜,把小黃瓜放入消毒過的玻璃瓶中
  3. 如何消毒玻璃瓶點這裹
  4. 小鍋中,加入蘋果醋和蜂蜜,小火加熱至蜂蜜溶解,不要煮至沸騰,加入芥末籽、芹菜籽、時蘿籽和蒜片,小火煮 5 分鐘
  5. 把蘋果醋倒入玻璃瓶中,蘋果醋浸泡至小黃瓜的 8 ~ 9 分滿就好,小黃瓜泡醋時會再次出水,要預留一些空間, 加蓋, 放進冰箱醃製約 1 個月
  6. 第一週每天搖晃一下,之後小黃瓜再次出水,蘋果醋完全蓋過小黃瓜,就不用再理會,小黄瓜表面出現皺紋,由青綠色變成暗黃色,表示醃得差不多了,可以切片試味,吃不完的放在冰箱保存即可

pickled_cucumber_03s

pickled_cucumber_01s
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

pickled_cucumber_ing2a

Instructions

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

pickled_cucumber_step01pickled_cucumber_step02

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.

pickled_cucumber_step03

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.

pickled_cucumber_step04

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.

pickled_cucumber_step05

醃酸美式小黃瓜【開胃小菜】Pickled Cucumbers

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
  • 時蘿籽 Dill Seed 1/2 小匙
  • 薄切蒜片 Thinly Sliced Garlic Cloves 2 個

Instructions

  1. 小黃瓜在流水中洗淨,連皮一起醃,所以瓜皮要輕輕洗涮一下,瀝乾水份,切去頭尾
  2. 加入海鹽,均勻塗末在小黃瓜表面,在醃小黃瓜的大碗下面放一盤冰,靜置 3 ~ 4 小時,讓小黃瓜出水,把泡過的水全部倒去,用煮過的食水沖洗一下小黃瓜,把小黃瓜放入消毒過的玻璃瓶中
  3. 如何消毒玻璃瓶點這裹
  4. 小鍋中,加入蘋果醋和蜂蜜,小火加熱至蜂蜜溶解,不要煮至沸騰,加入芥末籽、芹菜籽、時蘿籽和蒜片,小火煮 5 分鐘
  5. 把蘋果醋倒入玻璃瓶中,蘋果醋浸泡至小黃瓜的 8 ~ 9 分滿就好,小黃瓜泡醋時會再次出水,要預留一些空間, 加蓋, 放進冰箱醃製約 1 個月
  6. 第一週每天搖晃一下,之後小黃瓜再次出水,蘋果醋完全蓋過小黃瓜,就不用再理會,小黄瓜表面出現皺紋,由青綠色變成暗黃色,表示醃得差不多了,可以切片試味,吃不完的放在冰箱保存即可

pickled_cucumber_03s

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