What are your plans for the weekend? Mine involves being out in nature. It is soothing, relaxing and great for putting things in perspective. I am really glad that in spite of living in a concrete jungle here in Nairobi, we have Karura forest.
Pack a picnic basket and be sure to carry some pickles along with your sandwiches and crisps. These pickles are really simple to make, and preferably consumed in a week or two.
Food tip: to keep the cucumbers crunchy, chop off the tips before putting them in the jar.
It is a basic pickling recipe that works with many different vegetables. The husband has pickled onions, jalapeño peppers, red bell peppers (pili pili hoho) and random mixtures of the above. The point is, you can go nuts with this recipe.
Simple Refrigerator Pickles
Ingredients1 wad of dill
1 teaspoon of whole black peppercorns
3 cloves of garlic slightly crushed
2 heaping teaspoons of salt
1/2 teaspoon of sugar
DirectionsIn a jar, put the wad of dill, teaspoon of black peppercorns, 3 cloves garlic, 2 heaping teaspoon salt, and half a teaspoon sugar.
Cut the cucumbers or whichever vegetable you choose and stuff in the jar.
In a bowl, mix 1/3 cup of white vinegar and 1 2/3 cups water.
Pour over the cucumbers. Be sure to completely submerge them in the brine mixture. Seal, give the jar a little shake to mix the flavours and refrigerate for two days.