70+ en

Lots of gherkins and squash in the garden now. The gherkins are for pickles, so they have been rinsed and pricked, and then put in a brine for 24 hours before they are put in a vinegar solution. Recipe:  Brine: 1 liter cold water 1 Dl coarse salt Pickling vinegar : 1 liter vinegar 500 g sugar little onions dill sprigs 1-2 tbsp pickle spices Atamon. Stir the brine until the salt is dissolved. Wash and prick the gherkins and soak them in the brine for 24 hours. Boil the pickling vinegar 3-5 minutes depending on the size of the onions. Take from heat and add Atamon. Drain the gherkins and wipe them in a dishtowel . Put in cleaned glass jars and pour the pickling vinegar over the gherkins until they are covered. The result Danish

Our two cucumber plants produce more cucumbers than we can eat. I have to freeze some of them: Some are cut in thin slices and frozen. They are for cucumber salad. I make the pickle and defrost the cucumbers in the pickle. This is the recipe I use - same pickle as for fresh cucumbers: Cucumber Salad 1 cucumber Slice the cucumbers thinly. Stir the pickle until the sugar has dissolved. Add the sliced  cucumber. 1 Dl sugar 1 Dl vinegar 1 Dl water ½ tsp salt pepper For Tzatziki I grate the cucumbers. I use my  Bamix SliceSy, but  a normal grater will do just fine 😊 Put the grated cucumbers in bags and freeze. When used they need to thaw completely and  then drained before they are added to SKYR or sour cream flavored with  garlic, a  touch of  cayenne pepper and a touch of curry. Danish