Pickled Cucumbers


1kg sliced cucumber
3 onions, finely sliced
1/4 cup salt
3 cups white vinegar
1 1/2 cups sugar
1 tbsp. yellow mustard seeds
1 tsp mustard dry
2 tsp ground turmeric
Toss cucumber, onion and salt in a stainless steel bowl. Cover with cold water and leave for 1 hour. Drain and return cucumber to bowl.
Combine remaining ingredients in a saucepan. Stir over gentle heat until sugar has dissolved. Bring to the boil and pour over cucumber. Leave to cool.
Use immediately or pack into sterilized jars – Use within 2 months.
Alternatively, cucumber and onion can be packed into sterilized jars and covered with the hot vinegar mix. Seal, cover with cloth, leave to cool and place in pantry until needed.

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