But let's be honest, they are mostly water. They go well with tomatoes and other things. They are good and crunchy in salads and salsas. But after a while, cucumbers are boring.
So I pickled them!
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| STUFF! |
Here are the ingredients I've used for pickling:
- White Distilled Vinegar
- Apple Cider Vinegar
- Coarse Kosher Salt
- Whole Peppercorns
- Dill Seed
- Dill Weed
- Rosemary
- Garlic
- Jalapeno
- Red Onion
- McCormick Pickling Spices
- Granulated Sugar
- Olive Oil
I didn't use all of these things, but played around with different combinations to see what would come out. The base of each jar was fairly similar:
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| soooo salty |
- Vinegar
- Salt
- Peppercorns
- Garlic
- Dill Seed/Weed
Other than that I played around with the rest of the ingredients. They look really tasty, hopefully they will actually be edible.
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| White vinegar vs. Apple Cider vinegar |
SO guess what?! They are edible. And they are kind of delicious. The Apple Cider vinegar produced much sweeter pickles. They are ok, but the sweetness wasn't bread and butter style, just a weird sweet/sour combo.
When I used Olive Oil in the one jar, the oil rose to the top and congealed a little but the pickles tasted a lot like the Lebanese Pickles we use in our sandwiches back home. That was a fun surprise.
I think the onion, garlic and jalapeno were the best combo though. But I'm not done playing with cucumbers....(yes, that's what I said).
YAY EXPERIMENTS!
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