When I used to dish up my Pukka Pittas at night markets in the South West I used to pickle cucumbers in vinegar all of the time to add a sharp, sour zing to the top of the salads, merguez sausages & halloumi. Recently I have been hankering after a really good kebab & so I thought I would make some pickled cucumbers to accompany it - when they're ready in a few weeks time.
With my experiments at the moment being focused on more traditional pickling methods I thought I would try making a salty brine for the cucumbers. The same herbs & spices remain but rather than keeping the cucumbers whole (as most other recipes state) I chopped mine into big chunks, mainly as I am intrigued as to whether this will speed up the fermentation. Who knows whether that will be the case but I will keep you posted on my Instagram & Facebook pages.
The brine is, after a day, already tasting amazing & the dill is really shining through - am very much looking forward to eating these straight from the jar but also with burgers, fish, on fancy homemade kebab...the list could go on.
3 cucumbers (I used regular ones but you could use baby cucumbers)
2 cloves of garlic
2 jalapeno chillis
45g seasalt mixed with 1 litre water
A generous shaking of fennel seeds & yellow mustard seeds
A big bunch of dill
WHAT YOU'LL NEED
1 large kilner jar (approx 2.5-3 litres)
A little greaseproof paper
WHAT DO I DO?