Ingredients
- makes 3 medium jars
- 3 cucumbers
- 2 onions, peeled and halved
- about 80g salt
- 500ml cider or malt vinegar
- 350g sugar white or brown
- 4 teaspoons mustard seeds
- 1 Tbsp chopped fresh dill
- 1/2 tsp peppercorns
PICKLED CUCUMBER
Method
- Slice the cucumbers and onions very thinly (a mandolin is ideal for this)
- Layer them in a bowl, sprinkling with the sea salt as you go, then weigh them down with a plate and leave for a few hours or overnight
- Drain off the liquid, rinse the vegetables well and drain in a colander
- Combine the vinegar, sugar, mustard seeds, and peppercorns in a pan and bring slowly to the boil, stirring to dissolve the sugar
- Add the well-drained cucumber and onion mixture and bring back to the boil for 1 minute, add the dill
- Transfer the mixture to sterilised jars, using a slotted spoon
- Bring the liquid back to the boil and simmer until slightly reduced for about 15 minutes, then divide it between the jars, filling to the brim
- Put on the lids and label
Comments
This simple little pickle can be a life-saver as it's refreshing and will lift any plate of food.
Thanks to Kakanui Produce for providing the cucumber used in the demonstration at the market
Please click here if you would like to download a printable copy
