When pickling we prefer to bottle the vegetables separately in case the chillies prove to be fiery ones. The hot heads amongst your family and friends will love the Pickled Chillies while everyone else will thank you for the consideration as they munch on the mild Pickled Baby Cucumbers.
Caren.
PICKLED BABY CUCUMBERS and PICKLED CHILLIES
300 gm baby cucumbers, washed, cut in half lengthways
200 gm long chillies, washed, left whole, pierced with a sharp knife
½ garlic clove, sliced
½ tablespoon sugar
2 tablespoons sea salt
150 ml white wine vinegar
3 cups water
4 tablespoons olive oil
Sterilise 2 glass jars. Place the cucumbers in one jar, the chillies in the other. Divide the garlic slices between the jars.
In a large jug, dissolve sugar and salt in the vinegar and the 3 cups of water.
Pour the pickling liquid into the jars over the vegetables.
Gently pour 2 tablespoons of the olive oil onto the pickling liquid in each jar. Seal the jars and refrigerate. The pickled vegetables will be ready in 2 days and will last 1 month.