READY IN: 1hr 15minsYIELD: 1 pint
1teaspoon fresh cracked black pepper
Serving Size: 1 (239) g
Servings Per Recipe:4
Calories from Fat 12 g 26 %
Total Fat 1.3 g 2 %
Saturated Fat 0.2 g 1 %
Cholesterol 0 mg 0 %
Sodium 1750 mg 72 %
Total Carbohydrate7.9 g 2 %
Dietary Fiber 1.2 g 4 %
Sugars 3.1 g 12 %
Protein 1.3 g 2 %
Note: Vinegars: I like to mix my vinegars…Red Wine, White Wine, distilled white, Rice, Cider, Malt…. I don’t use Balsamic, as it stains the cucumbers.
In a small pot place… Rosemary, Pickling spices, Garlic (just lightly crush, you can leave the shell on), pepper, ½ cup water.
Set to simmer until reduced by ½,.
Place in an open container in the fridge until well chilled.
While that is reducing:
Peel and quarter each cucumber length wise, lay the quartered pieces out so it is easy to slice out the seeded section of all 8 pieces. (Throw out peels and seeds or compost) Line up the seeded sections and evenly cut into 6-7 chunks.
Cut up the ½ onion (I like “stem to stern” slices… 1/8-1/4 inch) but do it anyway you wish.
In a mixing, oversized bowl place the cucumber and onion pieces and add kosher salt stirring until all the salt sticks to the pieces. Transfer the pieces to a fine screened colander and place the colander resting above the bottom of the bowl (you are going to sweat these cucumber chunks) for anywhere from 1-2 hours in a fridge.
In a small bowl/cup, combining your vinegars, oil and 1/3 cup of water. (at this time, from the Variations list, add 1 or 2 or more of any item or nothing. These added items will be visible in the finished pickle storage container; cut them the way you would like to see them.).
There are now 3 vessels chilling in the fridge, time to clean up what you can.
When you have sweated, as long as, you can stand; take the cucumber/onion and rinse. (My Mom would say… ”rinse the ‘bejesus’ out of them”) Rinse the bowl and return the cucumbers/onions to the bowl.
Note: You really need to rinse very well and try one for salt content… this is your only chance to reduce the saltiness of the final pickle.
Add the Dill and stir until the dill is evenly coating pieces.
Add in the chilled vinegar mix.
Transfer the chilled reduced spice concoction, into the colander, and drain the liquid into a small bowl, pressing with a fork until you are satisfied no more can be extracted, throw out what remains in the colander.
Add the drained liquid to the cucumber/onion/vinegar bowl, mix very well.
Transfer to a storage container and place in the fridge at least ½ hour (I use a Quart sized zip-lock bag.).
Enjoy Pa’s Peasant Pickles. (best if used within 3 days).
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