I spent many years experimenting with things in jars before I actually pickled cukes. True, I’ve played with bread and butter pickles for the last few years, halving the sugar and varying the herbs and spices from a super-simple New York Times recipe. But somehow until last year I never pickled cucumbers to keep. Big mistake
The recipe came a slim volume from Australian Woman’s Weekly, and makes cucumber spears with a good crunch and some serious attitude from the large quantities of pepper, mustard seeds (both brown and yellow) and chilli pepper. One batch of brine seems to do two batches of pickles, and it’s quick. The most time-consuming bit is cramming the pickle spears into sterilized jars. I eat them in a sandwich, or with a large block of cheddar cheese.
But either we squished too many cukes into the jars, or the brine levels sank overnight, and while there’s a good seal on the jars, the top layer of cucumbers is no longer covered in brine. From all my pickling reading, this is not a good thing, because the air will soften (or even rot) the pickles. We will store these jars in the fridge rather than in the cold room, and eat them fast. It may not be too difficult.
3-4 kg pickling cucumbers (ours were mostly about 5 inches long)
1/3 cup kosher salt
5 cups white vinegar
1 cup water
3 Thai chillies
2 tbsp yellow mustard seeds
2 tbsp black mustard seeds
1 tbsp black peppercorns
1 tbsp dill seeds
Wash the cucumbers and slice off both ends and discard the ends (I read somewhere that the enzymes in the blossom end is one reason pickles go soft, and life is too short to figure out which end is the blossom end as you chop your way through a few dozen cucumbers). Slice them in quarters lengthwise, put in a large container with the salt and let them sit overnight in the fridge.
The next day sterilize your jars (we used the dishwasher) and rinse the cucumbers under cold water and let them drain. Put all the other ingredients in a large saucepan, bring the mixture to the boil and simmer for 5 minutes to bring out the flavour. Add a couple of pounds of the cucumbers and bring the liquid back to the boil.
Now pack the cucumbers into the jars, squeezing in as many as you can, while still leaving at least half an inch of headroom. Add enough of the hot vinegar mix to cover the cucumbers completely, and seal the jars while they are still hot. Repeat, as needed, until the cucumbers are gone. Store the jars in a cool, dark place, and refrigerate them after you open them.
The recipe, like most of those from this particular book, makes no mention of waterbathing the pickles, and I suspect this much vinegar doesn’t leave much chance for bacteria to grow. But I’m also sure USDA recommends 10-15 minutes of waterbathing, depending on the size of the jars. It’s up to you.