Try this delicious cucumber pickle with cold meat or in sandwiches.
Makes 3-5 jars
3 large cucumbers, peeled, sliced into fingers
4 onions, peeled and sliced
3 Tbsp salt
600 ml white vinegar
1 cup sugar
1 tsp celery seeds
1 tsp mustard seeds
Place cucumber fingers, onions and salt in a bowl. Leave for 1 hour. Drain and rinse with cold water. Drain.
Combine vinegar, sugar, celery seed and mustard seed in a saucepan. Bring slowly to the boil stirring until sugar has dissolved. Reduce heat and simmer for 3-5 minutes.
Pack cucumber and onion into hot jars. Add hot vinegar mixture to cover. Seal immediately.
Use within 3 weeks of opening.
Option: Discard cucumber seeds.
Nutrition Information Panel
|Per Serving [20g Serves]|
|Total fat||LESS THAN 1g|
|- saturated fat||LESS THAN 1g|