Potato Salad and homemade garlic dill pickles
200g potatoes, cooked and cut into bite sized cubes
1 large, organic, free range egg, hard boiled and chopped
1 ribs celery, sliced
4 spring onions, sliced
4 tablespoons reduced fat mayonnaise
1 teaspoon mustard
1 head hearts of romaine lettuce (about 200g)
Mix together the mayonnaise and mustard. Add a splash of the pickle brine (or a little vinegar). Combine with the potatoes, hard cooked egg, celery and spring onions. Season to taste and mix well.
Line a serving plate with the lettuce and pile the potato salad on top.
Nutrition Data
Calories (kcal) 353.2
Carbohydrate (g) 48.2
Protein (g) 15.0
Fat (g) 12.3
Fibre (g) 6.9
Back in the summer, there was a fellow in Chapel Market who had these lovely English cucumber just crying out to be made into pickles. They were exactly the right size (about as big around as a large thumb).
I bought a couple of Kilner jars and pickled some.
Today, I decided they were ready. And they are pretty good, too! Crispy, garlicky, dilly.
How to make garlic dill pickles
Choose small, slender cucumbers. If you are in the US, make sure they are not waxed (why to they do that?)
Sterilize a Kilner or other preserving jar according to your manufacturer's instructions. Generally, I immerse the jar in water and boil for 5 minutes.
Place a bunch of dill in the jar and pack the cucumbers in tightly. My bunches were about 15g each. I had about 12 cucumbers in each jar.
Add several cloves of crushed garlic interspersed with the cucumbers. I had about 5 in each jar.
Mix together the vinegar of your choice and water in equal volumes and bring to the boil. I used white vinegar. Add a tablespoon or so of salt to each jar and fill to the brim with the boiling hot vinegar and water solution. Seal the jar and store in a dark place for at least a month before using.
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