Cucumbers Pickled in Gin

Cucumbers are thought to have originated in India and were probably cultivated in Western Asia for at least a thousand years before their introduction to Europe. The Romans were fond of them, perhaps they introduced them to Britain. After their reintroduction, the Victorians became fond of growing them in hot beds.
A large range of varieties grow well in Kilkenny and fruit freely, provided they are protected by a greenhouse or polytunnel.

Freshly picked Cucumbers, grown in Kilkenny

Our cucumber plants have produced a glut of cucumbers and it became imperative act quickly to preserve some for the lean winter months, before the frost hit them. Different varieties produce different sized cucumbers, there are a vast range of types. This recipe uses medium sized ones.

Cucumber pickled in Gin

It is important to use the best quality gin you can afford, in this case it was a certain gin, that is flavoured by cucumbers, and is thus particularly suitable.

RECIPE

Ingredients:

2 medium sized cucumbers, thinly sliced

200 ml white wine vinegar

100 ml good quality gin

I homegrown whole green chili, thinly sliced

1/2 homegrown onion, thinly sliced

2 tablespoons finely chopped mint

Zest of 1 lime

4 juniper berries

2 teaspoons of sea salt

1 teaspoon sugar

3-4 drops lime oil

Add the salt to the cucumbers (in this case, one was left with its skin on and the other has its skin removed) and onion in a bowl with the chili, then weigh them down with a heavy plate for approx three hours. Then rinse.

Heat up the vinegar, juniper, sugar and lime zest. Bring to boil, add the cucumbers, onion and chili. Simmer for a couple of minutes, then add freshly picked and chopped mint and the gin and then place in sterilised jars.

This pickle makes a wonderful compliment to cold beef.

Email: kilkennyseakale@gmail.com

A Hearty Winter Pea Soup

A cheap, easy to make, winter soup using local produce.
Yesterday, a bag of locally grown, dried Kilkenny peas were received from a generous neighbour. Some of them were soaked overnight, as I pondered how they should be cooked.

Kilkenny Dried Peas

Peas were first cultivated in central Europe and were probably introduced to Ireland before medieval times. They soon became popular and they had the added advantage of storing well throughout the winter months, once they were dried.

This morning, the weather was wet and miserable, so it was the perfect day for a hearty, winter soup. There was no time to go shopping, this had to be a quick recipe, using what was already in the house and garden.

Soaked and Cooked Peas added to Onion, Marrow & Carrot

Recipe:

A handful of dried peas were soaked overnight and then simmered for 30 minutes.

A large onion, gently softened in butter with a dried bay leaf.

A hunk of marrow left over from the last of the summer courgettes, added to the onion, along with a chopped, freshly dug carrot.

The peas were added along, with a little cider (because it was there) and a litre of good stock.

Stock added to the Pea Soup

This was simmered for 10 minutes, seasoning corrected and a teaspoonful tumeric added.

Tumeric is a spice that contains curcumin, which is believed to have anti-inflamatory properties and to protect against Alzheimer's disease and cancer. In addition, it enhanced the yellow colour of the vegetables.

Pea, Marrow and Carrot Soup

The soup was then whizzed up, a sprinkling of parsley added and ready for consumption.

If it is too thick, water or milk can be added.

Email: kilkennyseakale@gmail.com