12 to 18 medium-sized prickly variety cucumbers
1 corm of garlic
Handful of beans and celery stalks, cut in small pieces
1 tsp black peppercorns
6 to 12 small dried chillies (pickling variety)
Few bay leaves
4 litres cold water
1 cup salt
1/2 cup white vinegar
Stir liquid solution until salt is completely dissolved.
Prepare glass jars by cleaning thoroughly.
Lay about six or so cucumbers interspersed with a few bay leaves, cloves of garlic, a few peppercorns, 3 or 4 cloves, 6 chillies and some beans and celery pieces into jars.
Repeat to form another layer.
Pour over liquid mixture which has been thoroughly mixed and dissolved.
Screw tops on jars and leave standing in a cool, dark place for 10 to 14 days.
The story behind the recipe
We are fortunate to share this recipe, especially off the back of this week's launch of Larder Love, as it is an old European favourite and has remained unchanged for at least four generations. Garry Browne, who has kindly shared the recipe with us, says that everyone who tries these pickles comments on how special they are. They derive from Poland and Garry's grandfather would make the family these pickles as a special treat. Every generation has taken on the mantle and the preparation becomes a family affair. According to Garry, the pickles are an eating experience with an all round sensation of heat, garlic and flavour. These pickles were originally made in crock containers but can be made in glass jars.