AuthorBen WatsonCategoryAutumn, VegetableDifficultyBeginnerThis pickle adds a welcome tang to cold meats or burgers, and is a great way to make your cucumbers last into winter! You'll need to do the prep 24 hours before the cooking.
Wash the cucumbers and peel the onions.
Thinly slice the cucumbers and onions. Layer in a tray with the salt and leave for 24 hours.
Drain and rinse the cucumbers and onions.
Place the sugar, cider vinegar, turmeric, cloves and mustard seeds into a pan and bring to the boil.
Add the cucumber/onion mix to the liquid and boil for 1 minute. Drain, retaining the liquid and pot into warmed jars.
Bring the liquid back to the boil and add to the jars.
Ingredients
Directions
Wash the cucumbers and peel the onions.
Thinly slice the cucumbers and onions. Layer in a tray with the salt and leave for 24 hours.
Drain and rinse the cucumbers and onions.
Place the sugar, cider vinegar, turmeric, cloves and mustard seeds into a pan and bring to the boil.
Add the cucumber/onion mix to the liquid and boil for 1 minute. Drain, retaining the liquid and pot into warmed jars.
Bring the liquid back to the boil and add to the jars.
