Saturday, August 2, 2008
Here's my take on Pickled Cucumbers, sometimes called Sweet and Sour..... I just love this little side in the summertime. I always seem to forget to make it, but not this year, here ya go. They will keep about 5 days in the refrigerator and get better every day.
Now, I'll be the first to admit this sounds like a strange mix of ingredients, but
believe me, it's a great marinade for the cukes!
1 tsp salt
1/2 cup less 1 1/2 teaspoons Cider Vinegar ( Just kidding, half cup is fine, I'm just seeing if you're paying attention)
3 Tablespoons Brown Sugar
3 allspice berries (Whole Allspice)
1 Bay Leaf
1 Tsp. Pepper
1 Tsp Pumpkin Pie Spice (told ya it was weird) If ya don't have Pumpkin pie spice just add a pinch of Ginger, Nutmeg, and Cinnamon
Peel the cuke and slice thinly, lay out on board and sprinkle with the salt. Let sit for 15 minutes. (This will salt the cukes, but also draw out some moisture)
Meanwhile in a shallow bowl combine the balance of ingredients and mix until sugar dissolves. You want as small a container as possible that will still fit the cukes in as you want the marinade to almost cover them. I shake them all up inside the bowl occasionally.
Add salted cukes to the marinade, cover, and shake to mix well. Refrigerate overnight and serve. (Frankly, I go eat some two hours after I make them, you
They will continue to absorb the marinade over the next few days.