Pickled Cucumber Sticks

Crisp with a lovely vinegary bite and a slight chilli kick, these pickled cucumbers sticks will light up any meal.

When we started our veggie patch in the spring, with no previous experience whatsoever, we were hoping that eight cucumbers plants will give us enough fruit for everyday use… well, we were wrong… we are drowning in cucumbers…  So far we have collected more than 70kg of them and we are nowhere near the end of the season looking at all the freshly formed flowers popping all over the plants. As there are only so many cucumbers you can eat in a day it was time to get creative and start thinking about jarring them for winter.

Crisp with a lovely vinegary bite and a slight chilli kick, these pickled cucumbers sticks will light up any meal.

This recipe is similar to my Honey Pickled Cucumber Slices posted earlier but with some key differences. The slices are good for sandwiches or burgers and the like where as these sticks are a better shaped for chopping into salads. The other difference is the absence of any sweet honey but the addition of a cheeky chilli giving a kick to the pickle, it works and it is divine.

The batch below will allow you to make five 0.72l jars (if you pack the cucumbers pretty tight).

Ingredients:

  • ~3.5kg cucumbers
  • 500ml filtered water
  • 500ml 6% vinegar
  • 125g sugar
  • 1.5tbsp salt
  • 5 allspice

Additional per jar:

  • 1 chilli
  • 1 garlic clove
  • 10 mustard seeds
  • 3 cloves

Crisp with a lovely vinegary bite and a slight chilli kick, these pickled cucumbers sticks will light up any meal.Method:

Fill the cooking pot with water, add vinegar, sugar, salt and allspice and bring it to boil. Make sure everything is dissolved.

Wash your cucumbers, then cut them in half (lengthways). With a spoon carefully remove all seeds, then with a sharp knife cut into sticks around ½-1cm thick and to a length that will match your jar height. Removing all seeds with allow you to pack your cucumbers much tighter into the jars and they will be much crisper once eaten later on.

Crisp with a lovely vinegary bite and a slight chilli kick, these pickled cucumbers sticks will light up any meal.

Pack the cucumber slices into sterilised jars… remember the tighter the better but don’t overdo it so you end up crushing the pieces.

Once the cucumbers are in, add chilli, garlic, mustard seeds and cloves, finally fill the remaining space with earlier prepared brine and close the lid tightly.

Place your jars into a large cooking pot. Add a kitchen cloth to the bottom, so none of the jars touch the pot directly. Fill with water, covering ¾ of the jar height and boil for 5 minutes. Do not over boil… this will make them softer.

Crisp with a lovely vinegary bite and a slight chilli kick, these pickled cucumbers sticks will light up any meal.

Somewhere on the worktop make temporary resting den for the jars… they will have to stay there for about 24h. Place a thick towel or two on the worktop, using thick kitchen gloves remove jars from the boiling water, check the lids and put to rest in an upside down position. Once all jars are placed cover with a few more towels or a blanket and let them stay like this until totally cool.

Move to their long term storage place and enjoy as needed.

Crisp with a lovely vinegary bite and a slight chilli kick, these pickled cucumbers sticks will light up any meal.

Honey Pickled Cucumber Slices

Crisp, sweet yet at the same time slightly tart with a fantastic aroma and just a hint of a vinegary bite these honey pickled cucumber slices are the perfect way to preserve them for winter time.

Crisp, sweet yet at the same time slightly tart with a fantastic aroma and just a hint of a vinegary bite these honey pickled cucumber slices are the perfect way to preserve them for winter time.The recipe below is from my Mum. She has been preserving cucumbers this way for years now and everyone who tries them always complements her on their taste. They aren’t your standard pickled cucumbers; that sharp vinegary taste is replaced with a sweeter, honey based brine, which puts a totally new spin on your pickled cucumbers… Try it and you will not be disappointed.

The batch below will allow you to make five 0.72l jars (if you pack the cucumbers pretty tight).

Crisp, sweet yet at the same time slightly tart with a fantastic aroma and just a hint of a vinegary bite these honey pickled cucumber slices are the perfect way to preserve them for winter time.

Ingredients:

  • ~3.5kg cucumbers
  • 750ml filtered water
  • 250ml 6% vinegar
  • 150g white sugar
  • 1tbsp salt; heaped
  • 5 whole allspice or 1/4tsp if using grounded one
  • 5tbsp honey

Additional per jar:

  • 1 garlic clove
  • 10 mustard seeds
  • 3 cloves whole

Crisp, sweet yet at the same time slightly tart with a fantastic aroma and just a hint of a vinegary bite these honey pickled cucumber slices are the perfect way to preserve them for winter time.Method:

Fill a cooking pot with the water, add vinegar, sugar, salt and allspice and bring it to a boil. Make sure everything is dissolved (well all but the allspice that it). Put aside to cool, then add the honey and stir well till dissolved.

Wash your cucumbers and slice them into about 1cm thick slices. Too thin slices will make the final pickled pieces to soft and wobbly 🙂

Now, it’s time to pack the cucumber slices into the clean jars… pack them tightly, the tighter the better.

Once the cucumbers are packed in, add garlic, mustard seeds and cloves, and finally slowly pour the earlier prepared brine into the jars until they are full. Put the lids on and close tightly.

Take a large cooking pot and test to see how many jars you can fit comfortably inside, you may need to do the cook in batches. Remove the jars and add a wet folded kitchen cloth to the bottom of the pan, return the jars to the pot making sure none of the jars touch the bottom and the side of the pot directly. Fill with cold water until the jars are covered to ¾ of the jar height and bring to a boil, once boiling cook for 5 minutes. Do not over boil them… the longer you boil them the softer the final slices will be we are after a pasteurising effect here to kill off any bacteria not to actually cook them.

Crisp, sweet yet at the same time slightly tart with a fantastic aroma and just a hint of a vinegary bite these honey pickled cucumber slices are the perfect way to preserve them for winter time.Whilst they are happily bubbling away, somewhere on the worktop make a temporary resting den for the jars… they will have to stay there for about 24h. Place a thick towel or two on the worktop. When the five minutes of boiling are up, using thick kitchen gloves remove the jars from the boiling water, check the lids are still tight and put to rest on the towels in an upside down position, yep stand them on their lids. Once all the jars are placed on the towel then cover with a few more towels or even a blanket and let them stay like this until the next day.

Move to their long term storage place and enjoy as and when needed.

Crisp, sweet yet at the same time slightly tart with a fantastic aroma and just a hint of a vinegary bite these honey pickled cucumber slices are the perfect way to preserve them for winter time.