While these quick cucumber pickles don’t pack quite the nutritional punch as fermented pickles do, they’re just as delicious!
Salting overnight helps these cucumber pickles keep their crunch, making them extra delicious.
Ingredients for your cucumber pickles:
- 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.
When the pickles are finished, you can reuse the liquid with more cucumbers! For a longer shelf life, process in a water bath.