Pickled Cucumber Slices

 

This recipes is dead easy and it takes hardly any cooking. I love eating it so much I now have to hide the jar otherwise I'd just about demolish it in one go. The recipe says to use celery salt but normal salt can be substituted. The end result is very colourful and jars of these would make ideal presents for foodie people

Pickled cucumbers to die for

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation time: 20 minutes
Cooking time: 10 minutes
Quantity: Makes about 1.5 litres

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Ingredients

I kg Lebanese cucumbers, sliced into 5 mm rounds
1 onion, quartered and thinly sliced
1/4 cup salt
Iced water
1 cup white vinegar
1 cup white sugar
2 teaspoons mustard seeds
1/2 teaspoon celery salt
1/3 teaspoon turmeric
1 red capsicum, quartered, seeded and thinly sliced

 

Method:

Place the sliced cucumbers, onion and salt in a large bowl and cover with iced water. Stand for three hours.

Drain well in a colander. Tip out onto clean tea towels and dry off as much water as you can.

Place the dried cucumber in a large pan and add remaining ingredients. Slowly bring to the boil pushing the cucumber slices down under the vinegar and stirring on and off. The minute it comes to the boil remove the pan from the heat.

With a slotted spoon transfer the vegies to jars filling the jars to the top and gently compacting them with the back of the spoon. Carefully tip the spiced vinegar into the jars and ensure the vegies are covered. Ease a knife down inside the jar next to the glass to remove any air bubbles. Cover immediately.

Makes about one and a half litres. You can eat it the very next day.

 

Notes:

If you have a slicing gadget it will be useful here. You don't need a very large red capsicums for this recipe. A smaller one will do.

 

Food Facts:

It is thought that cucumbers were cultivated as far back as 10,000 BC. Cucumbers contain vitamin C, vitamin K and potassium. If cucumbers are pickled most of their nutrients are removed.

Turmeric is a spice sometimes used to replace the expensive saffron. It can replace the saffron's yellow colour but its taste is different. Turmeric has an earthy, peppery flavour. It is a primary ingredient in curry powder and is used to colour rice and sauces. It is used in stews, soups and casseroles. Turmeric is now being tested as a potential cancer treatment/preventative, most particularly for environmental cancers. It is also being used to help arthritis sufferers.

 

 

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