Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Lime-mint cucumber pickles
Ingredients:
8 cups pickling cucumbers, thinly sliced (about 21⁄2 lbs.)
3 tbsp. canning and pickling salt
Pickling Solution
1 small sweet red pepper, seeded, cored and chopped
1⁄4 cup mint leaves, minced
1⁄2 cup onion, peeled and sliced (1 medium onion)
2 garlic cloves, peeled and minced
Grated zest of 1 lime
11⁄2 cups sugar
11⁄2 cups distilled white vinegar (5% acetic acid)
Method:
Gently wash cucumbers.
Trim 1⁄16 inch from the blossom end and discard.
Thinly slice cucumbers and measure out 8 cups.
In a large bowl, toss the cucumbers with the salt.
Let the cucumbers stand 2 hours, and then drain.
In another bowl, stir together the remaining ingredients.
Pour the mixture over the drained cucumbers, and stir well.
Refrigerate the mixture for 8 to 10 hours.
Pack the cucumbers and pickling solution in freezer bags or rigid containers, leaving 1-inch headspace.
Label and date packages, and freeze at 0° F or colder for up to 6 months.
Thaw pickles for about 8 hours in the refrigerator, and serve chilled.
Thawed pickles must be kept refrigerated; use within 2 weeks.
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