Thursday, January 26, 2012

Cucumber Pickles

I tweaked this recipe for bread & butter cucumbers. This is my version, half quantity & slightly different flavours. :)


3 Long Green cucumbers
1/4 capsicum
1 onion
1/6 cup of salt (a little less than 3 tablespoons)

2 cups apple cider vinegar
10 tablespoons white sugar (a little more than half a cup)
2 teaspoons fresh dill, chopped
1 teaspoon mustard seeds
1 teaspoons fresh coriander seeds
1/2 teaspoon turmeric
1 teaspoon black peppercorns

  1. Peel & slice cucumbers. Slice onions & capsicum. Sprinkle with salt. Cover & refrigerate overnight.
  2. Drain cucumbers, capsicum & onion. Cover with water once & drain, to rinse some salt off.
  3. In a large saucepan heat vinegar, sugar, dill, mustard, coriander, turmeric & pepper until boiling.
  4. Add cucumbers, capsicum & onion to vinegar mixture. Bring to boil for 2-5 minutes then remove from heat.
  5. Using a slotted spoon, add pickles to prepared jars*.
  6. Pour remaining vinegar mixture over pickles until a few millimetres from the top of the jar. Wipe any drips from the top of the jar so it will seal properly.
  7. Use a skewer to remove air bubbles from full jars.
  8. Screw lids on tightly. Lids should pop in and seal properly in the next hour or so

* You want jars and lids clean, hot and completely dry before you add pickles, so wash, rinse and dry completely with a teatowel. Then place in the oven on trays on about 100˚C until you're ready to put the pickles in.

1 comment:

Gooseberry Jam said...

Great! They look Good. Hope your enjoying them. My mouth watered every time I opened the Jar and so they were gobbled up in the first week and I haven't got around to making anymore yet. I must though.
You have some good recipes on your Blog.