Picked Cucumbers

Overwhelmed by the sheer number of cucumbers in my garden, I finally took a couple of my friends' suggestions and pickled them.  I pickled 10 of them, but bear in mind that they were massive mofos.

Immediately after pickling.  They're now a darker colour.

I chose a Pickled Cucumber recipe from the Taste.com.au website after considering pages and pages of recipes.  I was also tempted by this recipe, and a couple of bread and butter cucumber recipes, however, in the end I couldn't go past the sheer simplicity of the Taste version.  It basically required you to thinly slice the cucumbers, stick them in the jars (note, the recipe states a preparation time of 10 mins, yet it took me about 2 hours to cut and arrange the items in the jars and sterilise the jars) along with dill and black pepper (I added black mustard seeds as well), then pour over a boiling mixture of water, white wine vinegar and salt.  Too easy! 

You have to wait a week before eating.  I was a wee bit nervous this evening when I performed the ceremonial pop of the jar, however, they tasted perfect.  

I'm feeling slightly smug right now.  Happy times.