What to do with a premium bottle of Mexican blue agave syrup. This recipe seems perfect. Can’t wait for the pickles to be ready. This recipe is adapted from Marisa McClennan’s Naturally Sweet Food in Jars.
I am well acquainted with Kosher dills and bread and butter pickles- either no sugar or lots of sugar. I am expecting good things from agave sweetened pickles.
This recipe 3 500 ml jars
Ingredients
2 lbs. pickling cucumbers
4 cups. Apple cider vinegar
1 1/2 cups agave syrup
2 tbsp. Pickling salt
2 tbsp. Yellow mustard seeds
1 tbsp. Allspice berries
1 tbsp. Celery seeds
1. Cinnamon stick, broken into three pieces
Directions
Wash the cucumbers and trim the ends. Slice the cucumbers into thin slices- for authenticity use a crinkle slicer. In a large pan, combine the vinegar, agave, spices salt and bring to a boil. Add the cucumber slices and simmer for about 3-4 minutes. The goal is to tenderize the slices, do not overcook.
Once the cucumber slices have softened, remove from heat. Pack the slices into the prepared jars. Return the brine to the heat and bring to a boil. Cook to reduce for 4 -5 minutes. The goal is to thicken the brine and bring out the sweetness of the agave.
Funnel the brine into the jars, leaving 1/2 inch headspace. Wipe the rims, add the rings and place in a steam canner. Process for 10 minutes. At the end of the 10 minutes, turn off heat, remove the lid carefully and leave the jars in the water for about five minutes.
Wait for about two weeks before tasting. Enjoy!
No comments:
Post a Comment