On September, 16th New York City (and the NY Food Museum) will be celebrating the 7th International Pickle Day, the best husband of all and I will also celebrate our wedding anniversary. Foodfreak calls on food lovers for joining this pickling endeavour and post about pickling experience.
I grew up with mustard pickles, gherkins and ordinary pickles and I hate them. Getting older I could eat them, but didn’t love them until I found the sweet-and-sour products from this company, like dill cornichons. We also like the asia gherkins and curry gherkins. I found a recipe for sweet-and-sour pickling in the cookbook I inherited from my grandmother.
1 kg cucumber, peeled and cored
300 ml white balsamico
150 ml water
10 grams brown mustard seed
5 g cinnamon sticks
1 heaped teaspoon curry, I chose Schuhbecks’s *
10 g ginger, peeled
1 teaspoon salt
Bring all the ingredients, beside the cucumber to a boil, skim and add the cucumber. Cook on medium heat until the cucumbers get translucent. The cucumbers should not get tender. With a slotted spoon give the cucumbers into the sterilized jars, bring the liquid to the boil again and pour hot over the cucumbers. Close the jars and turn upside down for 2 minutes, turn the jars and keep at a cool place. Wait 4 weeks before you try the gherkins.
I hope, the are as good as the ones I made 4 years ago.
* = Affilate-Link to Amazon