• Pickled cucumbers 22 October 2017 | View comments

  • pickled cucumbersEither thinly slice a whole cucumber or cut some mini cucumbers in half. Put them in a sieve and mix in 2 tbsp salt. Leave for 3 hours so that the liquid can come out. Rinse well then dry on kitchen paper. Put the cucumbers into sterilized jars

    In a sauce pan mix 250ml vinegar (white or cider) 125g sugar, 200ml water, 2 tsp yellow mustard seeds, 1 tbsp coriander seeds, 2 tsp pink peppercorns and a pinch of turmeric. Heat until the sugar has dissolved. Bring to the boil then pour over the cucumbers, filling the jars right to the top. Put the lids on, leave to cool then store in the fridge for up to 2 months. 

    pickled mini cucumbers

     
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