My husband and children do though. My husband loves anything pickled and my kids they eat jars and jars of pickled cucumbers. So when I came across this recipe I knew I had to try it. I have tried a few pickled cucumber recipes and this one was voted the best one.
It is so easy to make and far cheaper than the store bought ones, and I love when my kids eat food I make.
So if you love pickled cucumbers, try making these ones, they are really good and so easy to make.
Makes about 4 cups
5 large Lebanese cucumbers, trimmed, cut into 5mm slices
2 small brown onions, halved, thinly sliced
1 tablespoon salt
375ml (1 1/2 cups) apple cider vinegar
215g (1 cup) caster sugar
2 teaspoons mustard seeds
2 teaspoons coriander seeds
Large pinch of ground turmeric
Place the cucumber, onions and salt in a large bowl. Using your hands, toss to combine well. Cover bowl with cling film and refrigerate overnight, to soften.
Remove from the refrigerator, rinse the cucumber mixture well in a colander, allow water to strain away while you get on with the pickling mix.
Place the vinegar, sugar, mustard seeds, coriander seeds and turmeric in a medium saucepan (the saucepan needs to be large enough to fit in the cucumbers later). Place over a medium heat and cook, stirring, for 3 minutes, or until the sugar has dissolved. Add the cucumbers and bring to a simmer. Remove from the heat.
Transfer the cucumber mixture (and liquid) to clean, dry sterilised jars. Make sure the liquid covers the cucumbers in the jars. Put on the lid tightly and invert (lid side down) and leave for 2 minutes. Turn right side up and set aside for 1 day to develop the flavours. After the one day I keep them refrigerated, as we prefer them cold.
Serve with sandwiches and cold meats, or as my kids eat it, on there own straight from the jar.
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