On my last visit to the village amongst my bag of goodies were a big bag of beautiful fresh cucumbers far too many for us to eat so I decided I would pickle some after distributing some to my neighbours.
We eat a lot of pickles here and last week it was more jalapenos that I pickled and today cucumbers..next on the agenda will be garlic I also need to make some more Mango chutney as I do like a bit of chutney with my Indian food.
3 medium cucumber
1 large Onion thinly sliced.
85 gm sea salt flakes (essential table salt will render your efforts inedible) I didn’t have sea salt flakes so ground some of my salt from the salt farms down a little.
500 ml cider vinegar
250 gm granulated sugar
1 tsp Coriander seeds
2 tsp yellow mustard seed
1 tsp peppercorn
1 tsp ground turmeric
small bunch dill
Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight. I did leave some with the skin on as I wanted to see how much difference leaving the skin on would make as sometimes the skin can be tough.
Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.
I hope you enjoy these…. A great way to use excess cucumbers …They can be used with salads, To add to home-made burgers and they are really great just like the ones you buy just so much healthier.
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