This recipe was slightly made up by myself. I did some research into pickling vinegar, and realised it is just Vinegar that is heated with herbs and spices. So, for simplicity I heated up enough vinegar, added a couple of teaspoons of peppercorns, and half a teaspoon of fennel seeds, and let it boil for 5 minutes. The vinegar takes on a darker colour as it leaches out the flavours of the pepper and fennel.
I then stacked the cut cucumbers in a sterilized jar neatly (you can use whole, but these had been left too long, and were too big) and then gently filled the jar with the pickling vinegar, sealed the top, and now we can have pickled cucumber all winter long. The question is, do I like pickled cucumber?
Originally posted 2017-09-19 07:57:31.