So it’s Saturday morning and I’ve just been to the market and picked up the fresh fruit and vegetables for the coming week. After going through the fridge and cleaned out the old ingredients and leftovers I have several items on the bench ready to become the Pickles for the week.
This week we have cucumber, apple and dill. You can really use any vegetable and fruit for pickling, it just depends on your tastes. This is a great way top preserve food and can give your next lunch or dinner that extra zing.
Grocery Day Apple and Cucumber PicklesPrint Recipe
- 8 Lebanese cucumbers
- 2 Jazz apples
- 1 bunch dill
- 4 cups water
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 teaspoon cloves
- 2 teaspoons fennel seeds
- 1 teaspoon black pepper corns
- 1 teaspoon mustard seeds
- 2 bay leaves.
Find fridge suitable jars large enough for the vegetables you want to pickle.
Clean jars for pickling and storing in fridge
Add all pickling ingredients into a small pot and mix till sugar has dissolved.
Cut cucumber and apple to the desired shape and press into jars.
Thread dill leaves into the jars around the cucumber.
When liquid has come to the boil pour over apple and cucumber in jars till covered. Leave about 1cm gap to the top.
You can use a strainer to remove the seeds from the liquid if you like, I like to leave it in.
If you need more liquid make the same recipe for the required liquid to cover the vegetables.
Let the jars to cool slightly, then seal and place in the fridge.
Allow the pickle to sit for 24-48 hours, then enjoy.
Gets better with age and will last several weeks in the fridge.