sweet cucumber pickle
Posted: Tue Jun 05, 2018 2:39 pmthis is good in dog rolls burgers or a nice side dish with a salad or bbq
Makes approximately 4lbs (1.8Kg)
Ingredients:
•3 large cucumbers
•2 large onions
•2 oz salt
•1 pint (600ml) cider vinegar or distilled white vinegar
•1lb granulated sugar
•Half a level teaspoonful of ground turmeric
•Quarter of a level teaspoon of ground cloves (I used allspice)
•1 tablespoon of mustard seeds (normally yellow but I used black ones)
Method:
Thinly slice the cucumbers. Peel and thinly slice the onions. Arrange in alternating layers in a mixing bowl, sprinkling salt between each layer. Cover with a weighted plate and leave to stand for three hours. After this time, the cucumber and onion will be swimming in liquid. Pour away the salty liquid and thoroughly rinse and drain the vegetables.
Put the vinegar, sugar and spices into a saucepan. (Despite its colour, the turmeric will turn this pickle a bright green – without it, the pickle would be a dull grey colour) Stir over low heat until the sugar has dissolved. Add the cucumber and onion. Bring to the boil and boil for ONE minute only – so vegetables remain crisp – then draw off the heat. Using a perforated spoon, transfer cucumbers, onion and mustard seed to storage jars.
Return the pan of syrup to the heat and boil rapidly for ten minutes to reduce the liquid and concentrate the flavour. Pour syrup over the vegetables – there should be sufficient to cover. Cover tightly when cold.
Makes approximately 4lbs (1.8Kg)
Ingredients:
•3 large cucumbers
•2 large onions
•2 oz salt
•1 pint (600ml) cider vinegar or distilled white vinegar
•1lb granulated sugar
•Half a level teaspoonful of ground turmeric
•Quarter of a level teaspoon of ground cloves (I used allspice)
•1 tablespoon of mustard seeds (normally yellow but I used black ones)
Method:
Thinly slice the cucumbers. Peel and thinly slice the onions. Arrange in alternating layers in a mixing bowl, sprinkling salt between each layer. Cover with a weighted plate and leave to stand for three hours. After this time, the cucumber and onion will be swimming in liquid. Pour away the salty liquid and thoroughly rinse and drain the vegetables.
Put the vinegar, sugar and spices into a saucepan. (Despite its colour, the turmeric will turn this pickle a bright green – without it, the pickle would be a dull grey colour) Stir over low heat until the sugar has dissolved. Add the cucumber and onion. Bring to the boil and boil for ONE minute only – so vegetables remain crisp – then draw off the heat. Using a perforated spoon, transfer cucumbers, onion and mustard seed to storage jars.
Return the pan of syrup to the heat and boil rapidly for ten minutes to reduce the liquid and concentrate the flavour. Pour syrup over the vegetables – there should be sufficient to cover. Cover tightly when cold.