Perfect for salads and healthy eating.
Since there's only me to feed and my garden is going kinda mad, I have a large surplus of Cucumbers. I don't want them to go to waste so I went looking for a recipe to preserve them for later in the year.
I came across a recipe on orgasmicchef.com and since one of my favourite things right now are Sandwich Stackers or Bread and Butter Cucumbers, I thought I'd give it a go. These are a sweet pickled cucumber.
Note:
I have modified it slightly by reducing the sugar and changing Coriander seeds for Celery seeds.
I find that most recipes don't taste much like the bought stuff but I was happy to discover this was really close and delicious with the added bonus of being pretty simple to do.
Things You Will Need
3 Cucumbers
1 Large Brown Onion
1 Tablespoon Salt
1 1/2 cups Apple Cider Vinegar
1 cup Sugar (I reduced to 3/4 cup)
2 teaspoons of Yellow Mustard Seeds
1 Teaspoon Coriander Seeds (I used Celery Seeds because my bought Jar had them in)
1/4 Teaspoon Turmeric
Start by slicing the cucumbers and chopping the onion finely. 🔪 Put in a large bowl then sprinkle over the salt and toss together.
Cover the bowl with foil and leave to sit for 2 hours. This will soften the cucumbers.
After 2 hours you will notice a lot of liquid in the bowl. Rinse the mix through a colander with lots of water to wash off all the salt.
Put all the other ingredients in a large pan and slowly bring to the boil. Make sure the sugar had dissolved fully.
Place the cucumber mix in the pan, stir through the liquid and return to the boil. Once it comes to the boil its ready to put into your sterilised jars.
Place cucumbers in each jar then pour over the liquid and seal..... Done!
Except for the 2 hour wait this took around 15 minutes to complete :)
I was excited to find this recipe as now I don't have to buy them from the store - just one more thing I can produce myself. 😁
