Next installment of my BBQ piece is how to make pickles! Another BBQ food that is cheap to make and will look as if you went through a butt ton of effort when the reality is you washed a jar and covered some cucumbers in salt.
The result however is an offering of sweet, briny pickles to put in your burgers, hotdogs and Po Boy’s whilst basking in that smug “homemade” glow. There are only 6 ingredients (if you count pickle spice as one thing) and a few steps, however the downside is that it does take overnight soaking and a week in a fridge or cupboard before they are ready for eating.
You will need;
A sterlised mason jar (read how here http://www.ehow.com/how_8173450_sanitize-mason-jars.html)
A large bowl
A large pan
1 red onion
85 of sea salt
250g white sugar
500ml of white wine vinegar
Two tablespoons of pickling spices (i can pick this up loose in my local Scoopaway, you can use these spices if you aren’t as lucky as me;
1 tablespoon cinnamon
1 tablespoon mustard seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon crumbled whole mace
1 teaspoon dill seeds
1 teaspoon ginger
4 dried bay leaves
This makes enough for a few batches so keep whats left in an air dry container)
Slice your cucumbers in half length-ways and use a spoon to scoop out the seeds. Then slice them length-ways again and then in half.
Finely chop a red onion and put into the bowl with the cucumbers, cover in salt, cover bowl with a clean tea towel and go about your business, this needs to be left overnight
Next morning sterlise your jar and strain your pickles, rinse them under some cold water and allow to drain. Whilst you are doing this put the vinegar, sugar and spice into a large saucepan and simmer gently until the sugar has dissolved. Turn the heat up to a rolling boil and add your onions and pickles and boil for about a minute.
Put your pickles into the jar, cover with the vinegar mixture you have made making sure there isn’t an air hole, seal and allow to cool. Once cool you can store in the fridge or a cool dark place for a week before eating.
Next week i am hoping to post my Po Boys for you to get jealous about.