Minty Cucumber Pickles

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Minty Cucumber Pickle A couple of weeks ago, I had this super bumper crop of cucumbers. They are still hanging around pretty well, despite the obviously chilly temperatures. So, while all though the peak of summer I have been enjoying them in many ways, including this chilled cucumber soup and for that matter this adzuki bean salad  that I shared with you when it was hot, hot, hot!

Well, this past week with its nippy cool temperatures have dispelled any doubts that Fall is right here, well that and the fact that I have been getting up bright and early to make the middle school timelines. I am not mourning the loss of summer, I am very much a fall and spring person. Fall to me is the time for conserving the still bountiful autumn bounty. Just as well, because there is not much happening with these cucumbers in our house. One of the reasons I have been ambivalent about this kind of an endeavor is because I have been a little scared about the whole process of jarring and stuff, however, this year I did it. Here is my simple basic guidelines to jarring.

As for the pickle, it is just about as simple as the jarring business, actually even simpler. True to form, I have used my own blend of flavors here, with loads of fresh mint that I am using up from the garden. Actually, currently, I am all about drying and powdering the mint. I shall share those secrets at a later date. Today without much ado, here is the pickle recipe that i guaranteed to add some fun to your favorite meal or sandwich.

Minty Cucumber Pickles

This delicately seasoned cucumber pickle is full of refreshing notes of ginger and mint, offering a very interesting change from usual bread and butter pickles.

Ingredients

  • 4 pounds (about 10 medium sized cucumbers)
  • ¼ cup kosher salt
  • 1 tablespoon oil
  • 11/2 teaspoons mustard seeds
  • 1 teaspoon cumin seeds
  • ½ cup cider vinegar
  • ½ cup brown sugar
  • 2 cups water
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon cloves
  • 11/2 teaspoon red cayenne pepper
  • ½ cup minced fresh mint

Instructions

  1. Peel the cucumber and remove any coarse seeds as appropriate. Cut into wedges. Place in a colander with the salt overnight to drain out any excess water.
  2. Heat the oil and add in the mustard seeds and wait until the seeds begin to crackle, add in the cumin seeds and the cider vinegar and brown sugar.
  3. Add in the water, grated ginger, cloves and the red cayenne pepper and bring to a simmer.
  4. Stir in the mint and add the cucumber and cook for 3 to 4 minutes.
  5. Turn off the heat, cool slightly and pour into sterilized jars.
  6. Seal the jars and use as needed, this pickle will stay for about 3 to 4 months if kept properly.
http://food.lohudblogs.com/2014/09/15/minty-cucumber-pickles/

Minty Cucumber Pickles

This delicately seasoned cucumber pickle is full of refreshing notes of ginger and mint, offering a very interesting change from usual bread and butter pickles.

Prep Time: Overnight

Cook Time: 6 to 10 minutes

Makes 4 quarts of pickles

Ingredients

4 pounds (about 10 medium sized cucumbers)

¼ cup kosher salt

1 tablespoon oil

11/2 teaspoons mustard seeds

1 teaspoon cumin seeds

½ cup cider vinegar

½ cup brown sugar

2 cups water

1 tablespoon freshly grated ginger

1 tablespoon cloves

11/2 teaspoon red cayenne pepper

½ cup minced fresh mint

Method of Preparation

  1. Peel the cucumber and remove any coarse seeds as appropriate. Cut into wedges. Place in a colander with the salt overnight to drain out any excess water.
  2. Heat the oil and add in the mustard seeds and wait until the seeds begin to crackle, add in the cumin seeds and the cider vinegar and brown sugar.
  3. Add in the water, grated ginger, cloves and the red cayenne pepper and bring to a simmer.
  4. Stir in the mint and add the cucumber and cook for 3 to 4 minutes.
  5. Turn off the heat, cool slightly and pour into sterilized jars.
  6. Seal the jars and use as needed, this pickle will stay for about 3 to 4 months if kept properly.

 

 

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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