2009年6月28日日曜日

Hey LC...Yes?? You have cucumbers coming out of your ears

*all cut up ready to snack.. the end piece was perfect..

*the cucumbers were so long I had to cut them in half to fit the bag


*the smallest of four bags that I made :)

What do you do when your friend brings buy 15 pounds of cucumbers?? The day after your in laws filled up your refrigerator with the long green spears of goodness??

You make LC Garlic and mustard pickles :)

Stay tuned for the recipe and info :)
LC Garlic and Mustard pickles
Dry Brine
170 grams / 3/4 of a cup of your favorite sweetener ( I used half Splenda and half Lan Guo)
50 grams of Salt
14 grams of Mustard ( Use your favorite mustard, Dijon mustard or equivalent of dry mustard)
1 T of garlic powder ( You can use fresh if you have it)

2 pounds of cucumbers

Mix the brine ingredients together in a bowl . Put the cucumbers and brine mix into a gallon sized zip lock bag. Massage the brine into the cucumbers. Place in refrigerator. After three hours take the bag our and massage the cucumbers again. The dry brine should now be a yellow liquid. Massage the cucumber every chance you get.. about every 6 hours.. they are edible after 24 hours but taste much better after 72. Even better after a week :) Enjoy!!!
*still have 1 and 1/2 bags of Splenda to use...

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