For Class 46, Cucumber Pickle, this is a suggested recipe only. Exhibitors are welcome to use their own recipe or to vary this one

Ingredients

  • 3 Cucumbers
  • 1 Large Onion (or 2 small ones) thinly sliced
  • 1 tbsp Fine Sea Salt
  • 300ml Cider Vinegar
  • 150g Granulated Sugar
  • ½ tsp Ground Turmeric
  • 1 tsp Dill Seeds
  • 1 tsp Celery Seeds
  • 2 tsp Yellow Mustard Seeds
  • Pinch of Chilli Flakes

Preparation Method

  1. Trim the ends of the cucumbers – there’s no need to peel them unless the skins are tough. Remove the seeds by running a teaspoon down the length of each cucumber half. Slice the cucumber halves into 4–5mm/¼in pieces. Put in a large bowl with the sliced onion and sprinkle with salt, tossing to coat. Cover the surface with baking paper and a large plate and leave in a cool place for at least 2 hours – anything up to 24 hours will be fine
  2. Tip the cucumber into a colander and rinse under very cold water. Drain well, tossing to remove as much excess water as possible
  3. Put the remaining ingredients into a large saucepan and heat gently, stirring all the time, until the sugar has dissolved. Add the cucumber and onion slices and bring to simmering point, then cook for 3–4 minutes, or until the cucumbers are hot throughout and slightly translucent. Remove from the heat. Pack into the sterilised jars, filling to the brim and making sure the liquor completely covers the cucumber. Seal immediately. Invert the jars for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool
  4. This pickle can be eaten straight away once cool. Otherwise, store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and use within 4 weeks

 

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