Preparing the pickle is very simple. Boil three litres of water, then cool it to 40 degrees Celsius. Add three tablespoons of ...

This process changes the taste of the vegetables, making them more sour. Pickling dates back thousands of years, with the first record of pickled cucumbers existing in ancient India. Fermentation is ...

Though technically a fruit because they are made from seed-containing cucumbers, pickles are commonly classified and referred to as vegetables. They are made by soaking cucumbers "in a brine ...

Sometimes the pickle was great, but only for a short while, or the processing destroyed the crunch or the brine was too sweet or the cucumbers were bitter. Eventually, however, I figured it out ...

You can make a smaller quantity of this pickle to fit a 500ml/18fl oz jar. You will need half the cucumbers, but the full amount of the pickling liquid.

She chose the upper shelf in the fridge to store the cucumber, detailing the process. "On day eight, there was noticeable condensation on the inside walls of the bag, which worried me," she noted.

These pickled cucumbers are an ideal blend of sweet and sour. They pair up not only with evening snacks but are also a great way to brighten up any bland meal.

Using a peeler cut the cucumber into lengthwise strips straight into a bowl. Add the salt, honey and vinegar and carefully mix together then set aside for 20 minutes to pickle. Drain, stir in the ...

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