FUSS-FREE EASY DILL PICKLES, low-sugar/salt, Vegan

There is nothing better than a good dill pickle and home-made reach the next level...

Easy-peasy Home-made Dill Pickles 
'Wow! I love these, I do. Very refreshing.' 'Nicer than I expected. Great cold.' Tasters

67's home made dill pickles* are crisp and crunchy, bathed in an invigorating solution of vinegar, fresh dill, sugar and salt.  

And they are as easy as pie to make.  Basic store cupboard ingredients (though pickling seeds if you have them, are fine).  No jars have to be sterilised, no boiling water baths wrestled with and no storing the pickles for months until they 'ripen'.  Just simple prep, three days in the fridge and they're done.    

They taste fantastic - neither too sweet nor too vinegary.  Family and guests will be very impressed.  

The pickles make an excellent snack, a side for burgers and hot dogs or adding a little assertiveness to dressings and salads.  

The amounts of sugar and salt are low and the solution avoids nasty preservatives.   

Take advantage of low cucumber prices; this recipe won't break the bank.

The pickles will last 1-2 weeks.  

Cost: depending on cucumbers about £3.50

Makes: 1.5 litres

Ingred: 

   
  Brine   

      3.5 cups water

      1.25 cups white vinegar (white wine vinegar for pref. but standard white will do)

      1 tbsp sugar

      3/4 tbsp salt

      1/2 tsp Dijon mustard or 1 tsp mustard seeds

      3/4 tsp dried coriander or 1 tbsp coriander seeds (not fresh)

   1 kilo/2pounds supermarket cucumber, washed 

   2 cloves garlic, finely sliced 

   2 bunches fresh dill

   7-8 black peppercorns

Method:

SWEET'N SOUR EXOTIC CUCUMBER, frugal vegan, simple but sensational

Tangy, sweet crunchy side dish to pep up mains on any table...

Sweet & Sour Exotic Pickled Cucumber, quick & easy'
'Yum!  Bright taste with nice subtle chilli kick.' Taster

Simple but super, exotic pickled cucumber will be a delightful dish for a potluck Bonfire Night or anytime buffet table.   It goes well with cooked meat, cheeses and salads.

67's recipe* needs hardly any prep time (though there is some waiting time) but the results are a treat.  Crisp, slightly salty & slightly sweet, the cucumber have a definite Oriental bent. They'll be popular and friends will beg for the recipe.

Sugar and salt are kept to a minimum.

Cost: £1'ish
Makes: enough for several but recipe multiplies easily

Ingred:
    1 cucumber, thinly sliced
  Dressing  
    1 tbsp white wine vinegar
    1 tsp maple syrup or caster sugar
    1tbsp toasted sesame oil  
    1 tsp reduced-salt soy sauce
    1 tbsp chopped parsley or cilantro
    half small fresh chilli, finely diced (pref) or generous pinch chilli flakes
    2 tsp light veg oil
    2-3 grated cloves garlic

Garnish (opt)
      toasted sesame seeds

Method:

1. If cucumber is not organic, soak 20mins in a 9-1 solution of water and vinegar; drain & rinse
2. Slice cucumber thinly (a mandolin is useful here). salt lightly; leave 10 mins; rinse well, drain  
3. In a separate bowl, mix vinegar, sugar and other aromatics; stir 
4. Press cucumber slices between layers of kitchen paper to remove excess moisture; add to dressing, tossing until all are coated 
5. Pour cucumber & dressing into a sealable plastic bag; slosh the contents around a bit.  Refrigerate for at least 4 hours,  turning now and again until ready to serve.   

Comments:
'Bright taste that goes great with the Camembert I'm having.  The cucumber softened nicely and the chilli gives a nice subtle kick.' Political Agent

*adapted from Waitrose magazine

                                                                   More sides on NavBar/Recipes II/Sides...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

PALAVER-FREE DILL PICKLES, low sugar & salt, vegan

There is nothing better than a good dill pickle and home-made are real crowdpleasers:

Easy-peasy Home-made Dill Pickles 
'Wow!  I love these, I do. Very refreshing.''Better than I expected.' Tasters

67's home made pickles* - inspired by tv chef Bobby Flay - are crisp and crunchy, bathed in an invigorating solution of vinegar, fresh dill, sugar and salt.  

67 used basic store cupboard ingredients (though pickling seeds if you have them, are fine) and the preparation is incredibly simple.  No jars have to be sterilised, no boiling water baths wrestled with and no storing the pickles for months until they 'ripen'.   Just easy prep, three days in the fridge and they're done. 

They taste fantastic - neither too sweet nor too vinegary.  

Family and guests will be very impressed. 

The pickles are excellent as a snack, as a side for burgers and hot dogs or adding a little assertiveness to dressings and salads.  

The amounts of sugar and salt are low and the home-made solution avoid nasty preservatives.   

Take advantage of low cucumber prices; this recipe won't break the bank.

The pickles will last 1-2 weeks.  

Cost: depending on cucumbers about £3.50

Makes: 1.5 litres

Ingred: 

   Brine   

      3.5 cups water

      1.25 cups white vinegar (white wine vinegar for pref. but standard white will do)

      1 tbsp sugar

      3/4 tbsp salt

      1/2 tsp Dijon mustard or 1 tsp mustard seeds

      3/4 tsp dried coriander or 1 tbsp coriander seeds (not fresh)

   1 kilo/2pounds supermarket cucumber, washed 

   2 cloves garlic, finely sliced 

   2 bunches fresh dill

   7-8 black peppercorns

Method: