La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France at the time. We chose it while on the road, moving house the first time round, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like we did and like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, after yet another stint in Ireland, we're back in France @ Le Mas d'Ayen

Friday, October 16, 2015

In a Pickle - Asian Flavoured Cucumber Pickle

Ingredients - yield +/- 2.8 ltr

  • 1.5 kg cucumbers, weight after washing, seeds removed and cut into batons (+/- 6 cm)
  • 2 large onions, peeled and sliced - red or white
  • 3 red chillies, sliced lengthways, leave the seeds in for extra kick
  • many, many garlic cloves, from one bulb. unpeeled
  • 4 tbsp sea salt
  • 2 stalks of lemongrass, squashed (to release the essential oils) and cut into 6 cm pieces
  • a substantial piece of ginger, sliced
  • 1 tbsp coriander seeds
  • 1 tbsp black pepper corns
  • 1 tbsp fennel seeds
  • 5 kaffir lime leaves (dried or fresh)
  • 1 ltr white distilled vinegar
  • 1 kg soft brown sugar
  • Put the cucumber, onions, garlic and chillies in a non corrosive bowl with salt. Mix well and set aside overnight, covered with a clean tea towel.
  • Next day, drain the liquid that gathered at the bottom and rinse the vegetables under cold running water.
  • Taste a piece of cucumber. If it is too salty, cover with cold water and soak for 10 minutes. Drain.
  • In the meantime, bring the vinegar, sugar and spices to the boil. Cook for 10 minutes
  • Add the drained vegetables and bring back to boiling point. Take off the heat.
  • Scoop into sterilized jars while hot and seal.

  • This can be eaten immediately, but has a shelf life of 1 year.

That's it. I'm all pickled out.
Patricia xxx...x

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