As cucumber season peaks in our parts, Pip Mag’s own Advertising Manager extraordinaire Peta-Pippa Picked a Peck of Pickles and came up with this delicious recipe for cucumber pickles for you to twist your tongue around. Salting overnight helps these cucumber pickles keep their crunch, making them extra delicious.
- 7 cucumber large
- 2 onion large
- 5 cup white vinegar
- 5 cup white sugar
- 1 tbs whole grain mustard (or mustard seeds)
- 2 tsp ground turmeric
- 1 tsp vegetable salt optional
- 1/2 cup salt for salting
Slice cucumber (no thicker than 2cm) and onion thinly. Sprinkle with the ½ cup of salt and stand overnight.
The next day, drain brine off cucumber and onion and discard brine. Give a quick rinse.
Mix together vinegar, sugar, turmeric and mustard
Place drained cucumber and onions into a saucepan, pour vinegar/sugar mix over them and bring to point of boil. Gentle boil for about 5-6 minutes. While they are boiling, sterilise jars and metal lids in the oven in an oven tray. For plastic lids, boil in water for a couple of minutes.
Bottle and seal while hot.
Tips: When the pickles are finished, you can reuse the liquid with more cucumbers! For a longer shelf life, process in a water bath.
For more pickling and preservation recipes check out these books in the Pip Shop Collection: