Today it was cucumbers. Bright green prickly baby cucumbers. They are crunchy and sweet with a bitter taste on the peel. It's the perfect time while they are at this stage to get them in a jar.
I did three separate jars with three varieties of flavours. A crushed garlic and peppercorns. A chilli flakes and a wild garlic. It's pretty idiot proof. Three sterilised jars. Make sure they are sterilised. Should I say this again? MAKE SURE THEY ARE STERILISED.
Cucumbers are hugely alkaline and rich in minerals that neutralise blood acidosis. This lowly green member of the gourd family is the best natural diuretic known and rather than excreting waste through our skin it allows waste to be excreted through the kidneys. It's also known to contain erepsin, an enzyme which helps to digest proteins meaning that it is a beneficial digestive aid and for those of you with worms, it helps. A lot. If you've got high or low blood pressure you should eat a lot. This summertime veggie is high in potassium. There are a huge number of benefits to eating this crunchy green thing so get to it!
As many cucumbers as you can squeeze into the jar you have (I used 4)
3tbsp white wine vinegar
½-1 tbsp salt
Add any flavour to taste, I used 4 garlic cloves in the first one, 6 chilli peppers. The second one I used 1 tbsp chilli flakes. The third jar I used a large handful of wild garlic.
Topped up with filtered water.
This recipe hardly seems a recipe. It's easy peasy! Promise. Literally put everything in the jar. Make sure you pack in the cucumbers. Once everything is in the jar, top up with filtered water. Every 12 hours turn the jar upside down. Enjoy after about a week. Enjoy.