Knob factor rating: Yes they are
Homemade: but of course!
These are seriously tangy, and the sharp flavour really cuts through meat and cheese…and I wouldn’t have it any other way. I made 2 jars, one for me and one for my mom, who tells me that she is the wally* eating champion of the world, she may well be, but there are some things a mother shouldn’t discuss with her child. I know the latest diet trend is to add a lot of fermented foods to your diet to keep you thin and healthy…so add them to a burger or a cold chicken meatloaf sandwich or a warmed bagel with pastrami, horseradish and cheddar. That´ll bloody sort you out!
* For persons of a non British persuasion, the the word ´wally´ has 2 meanings in the United world of Kingdom – the first being another name for pickle and gherkin, the other being a word for a berk
I’ve never seen these in my local farmers market before and haven’t seen them since, I could only buy what was on offer but it was worth it.
YOU WILL NEED…
- pickling cucumbers – about a kilo
- rock salt
FOR THE PICKLING SOLUTION
- 150 ml white wine vinegar
- 50 g brown sugar (add more if you dont like your pickles too sharp)
- 2 teaspoons – coriander seeds
- 2 teaspoons – yellow mustard seeds
- 1 teaspoon black peppercorns
- fresh dill a big handful (dill seeds should also do the trick)
- pinch of chilli flakes
- 3 allspice berries
- 5 cloves
- half teaspoon turmeric
- 3 bay leaves
1. TO PREPARE 2-3 HOURS BEFORE YOU START.
Slice the cucumbers lengthwise in half and then half again. Put them into a colander and sprinkle over the salt…leave the cucumbers to drain for no less than 2 hours. Then rinse well.
2. TO MAKE THE PICKLE SOLUTION
Combine all the other ingredients and only half of the fresh dill into a saucepan and bring to the boil, stirring to make sure that the sugar dissolves
3. TO JAR
Place the fresh cucumbers into sterilised jars length-ways as tightly as you can then pour the pickle solution into the jars to cover the cucumbers. Add the rest of the dill sprigs at this point for decoration.
You can eat them after 24 hours if you can´t resist the
temptation (if you’re reading this mother, shouting ¨ooh wallies!´and opening the jar the following day, means you!) or you can let nature do its work by fermenting the cucumbers to perfection for a week or so and then adding them to your pastrami, horseradish bagel for a right ´ole east London treat.
THIS WEEK´S LESSON..never make pickles on a Friday night and ask your assistant to make the kitchen look better…this is what you get! #YOUJUSTCANTGETTHESTAFFTHESEDAYS