Cooking is like love. It should be entered into with abandon or not at all.
~Harriet van Horne
Tuesday, 6 October 2009
Home made cucumber pickle..
Boil together 3 cups of water, 1 tbls salt, 2 tsp sugar and 2 tbls white vinegar. Once the sugar has dissolved, tip in the cucumbers which u have of course washed and cut into three pcs :) Put the dhakkan on and leave to simmer for about 10 to 15 mins depending on the size of ur kheeras.
Meanwhile, put some vine leaves, if u have them, in jar. Throw in a few coriander seeds and black pepper. Take the cucumbers out, place them in the jar and empty the water from the pot over them. Cover with some more vine leaves and leave at least 3 days before using. Though they will taste better if u wait a week or more.
The salt/sugar/sirka is all andaza.. the trick is, the water should taste salty, vinegary and very slightly sweet. The sweet should not over power it. Salt will go a long way to conserve as will the vinegar. But there again, not too much vinegar. If you find its too much sirka, just add more water.. It doesnt spoil anything cos there is nothing in it to spoil :)
Do try they really taste very good. Since I make them, I havent bought any more from the shop.