This cucumber and onion pickle recipe is so easy and quick, plus it uses up a glut of cucumbers and means you can enjoy them for months to come. The only other fresh ingredient needed is onion.
Fills approximately 2 large jars
Ingredients
- Cucumbers 3 large or 6 small, peeled and cut into fingers
- Onion 3 medium, peeled and sliced
- Salt 3 tbsp
- Fennel seeds 1 tsp
- Mustard seeds 1 tsp
- Sugar 175g
- White vinegar 575ml
Method
Step 1
Place the sliced onion and chopped cucumbers in a large bowl and cover with the salt. Mix in well and leave to stand at room temperature for about 1 hour.
Step 2
Rinse the cucumber and onion mixture well and leave to drain.
Step 3
Meanwhile, heat the white vinegar, sugar, fennel seeds and mustard seeds in a saucepan. Stir until the sugar has dissolved. Cook for another 3 minutes.
Step 4
Spoon the cucumber and onion mixture into clean jars. Add enough hot vinegar to cover the contents. Release any air bubbles by sticking a wooden spoon handle down the sides of the jar.
Step 5
Seal the jars, label and store in a cool, dark place. Make this cucumber and onion pickle recipe and enjoy over the coming months.
TIP: It’s better to use sterilised jars. To do this, simply wash the jars in hot, soapy water, rinse well and place in a low-temperature oven until all the water has evaporated from inside the jars. Meanwhile, place the lids in a bowl and pour boiling water over them. They are now ready for you to add your jams, chutneys or pickles.
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