Ingredients
1.2kg cucumbers
sliced into 5mm thickness slices, no ends included
400g white or spring onions
sliced thinly
¼ cup non-iodised salt
1¼ cups white vinegar
1 cup apple cider vinegar
2 cups white sugar
1 tbsp mustard seeds
3.7ml celery salt
1 tsp cinnamon
or the end off a cinnamon stick
½ tsp allspice
6 cloves
whole
½ tsp turmeric
Equipment
- 1 Large container
- 1 Large pot
- 1 Preserve jars
- 1 Large casserole dish
- 1 Baking tray
- 1 Tea towel
Instructions
- In a large container, mix the cucumber and onion and salt. Put into the fridge for 1 hour.
- Mix remaining ingredients in a large pot and bring to the boil until sugar is dissolved.
- Mix in the cucumbers, onions and salt, slowly bring up to a boil and then store in jars in the fridge.
Notes
Tip
Using non-iodised salt is important as this will discolour the pickles.
Tip
I used a large casserole dish to make this recipe and it was perfect.
Storage
Store in jars in the fridge. If you want to store these as preserves or give as gifts, sterilise your preserve jars by boiling in hot water (rubber seals off of course!) for 10 minutes, then dry in oven on a tea towel upon baking tray in a 110C oven for 15 minutes. Place the hot cucumbers into the jar and seal immediately.
