DILL CUCUMBERS, GREEN TEA & VINE LEAVES

With a background in cooking it has been a dream to find our farm to be able to grow our own food and cook for other people. While all things take time, i have been impatiently waiting for it to come true. Lately I have put together something small, picnic hampers which I make out of Marmalade Kitchen in Witchliffe. These are pre-ordered online and available for pickup from our little caravan on the farm. These are  enjoyed as apart of our farm experience, which i casually launched last week.

I was hoping to be open for this late last year in time for summer, but the process was quite long with the local Council in getting it all up and running. Taking longer than anticipated I am finally there and now i am just in the process of testing some things I hope to make and serve. 

With an abundance of cucumbers, vine leaves and dill i made a really simple pickle. Our vegetable gardens are still being established currently but we live in an amazing area for local produce. On Sunday I went down to the Witchcliffe Farmer's Market to pick up some cucumber's grown by local producer Plumo Market Garden (@plumomarketgarden) and then some green tea from one of my favourite little shops @theshed_witchcliffe. 

Here is the recipe:

10 Unsprayed Fresh Vine Leaves

600g Pickling Cucumbers

4 Dried Dill Heads ( I used a combination of fresh dill and dried dill heads because I love dill).

70g of Salt

1.65 Litres of water

15g Green Tea Leaves

Make sure your jar is sterilised, then layer the vine leaves, dill, cucumbers and continue to fill the jar about 2 - 3cm from the top.

Stir salt into the water which should be at room temperature until dissolved.

Add the green tea leaves to the top of the jar and then pour over the brine to fill the jar completely. Tuck the cucumbers in to make sure that they can not rise above the water.

Place the lid on the jar and store in a cool, dark place for about 10 - 12 days.

Once opened, keep refrigerated and make sure the cucumbers are covered by the brine. Once opened, use within 4 weeks.