I made four types of pickles today. Good fun. The recipes were all from Chatelaine's September 2010 edition. Only one recipe is available online: Cucumber-fennel pickles. There is also a video on how to make these pickles: pickle video. My only quibble with the video: drying the cucumbers on paper towel. A dish towel is more environmentally friendly!
The other three types of pickles I made are below. They're supposed to sit in the fridge overnight before being eaten, but of course I had to sample. I didn't actually try the carrots, but the other three were delicious and definitely worth trying again.
Moroccan Carrots
Boil peeled thin carrots in salted water for 3 min. Drain. Plunge into ice water until cold. Pat dry and pack into jars. Heat 1 1/2 cups white vinegar, 1/2 cup honey and 1/2 cup sugar, until sugar dissolves. Add 1 tsp cumin seeds and pour into jars.
Spicy Asparagus*
Boil trimmed asparagus in salted water for 1 min. Drain. Plunge into ice water until cold. Pat dry and pack into jars. Heat 1 1/2 cups white vinegar with 1 cup sugar until sugar dissolves. Add 1 tsp chili flakes and pour into jars.
Dilled Green Beans
Boil 500 g trimmed green beans in salted water for 4 min. Drain. Plunge into ice water until cold. Pat dry and pack into jars with sprigs of fresh dill. Heat 1 1/2 cups white vinegar with 1 cup sugar until sugar dissolves. Pour into jars.
*Felt some guilt buying asparagus this time of year. Really these should be made in May. Just sayin.
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