Tuesday, May 20, 2014

Kombucha pickles with pineapple and ancho

I love kombucha.  I love pineapple.  I love ancho.  I wanted to make pickles.

This is what I got when I combined those loves

1 large cucumber or a couple of smaller ones - sliced
1/2 cup pineapple juice
1 ring of pineapple
1 teaspoon ancho
1 teaspoon caraway seeds
1 1/4 cups kombucha - closer to vinegar is better
1 teaspoon salt

in a mixing bowl combine all the ingredients except the cucumber.  mix together well. Put a bit in a jar, then add the cucumbers.  pour the rest of the mix over.  If you have space left over on top, add a bit more kombucha.

put a lid on it and stick it in the fridge for a few days.  Start testing around day 4 and use when it gets to the point where it's just the right cripsness for you.  I think they need at least 7, but I've been "testing" them a bit too much so the don't usually make it past that point.

This is a jar, about a pint size that was left over from some sauce.  You can go up a cucumber with only increasing the liquid ingredients by about 1/2 more (not doubled) for a larger batch.  More than that and you should increase all ingredients - doubling them for 4+ cucumbers in a quart jar.

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