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O's Award Winning Cucumber Pickle Recipe

This recipe provides instructions for making cucumber pickles using a syrup made from vinegar, brown sugar, and spices. The cucumbers and onions are thinly sliced and salted, then rinsed before being boiled in the syrup. The boiled vegetables are packed into sterilized jars and covered with the reduced syrup. The pickled cucumbers are stored in a cool, dark place. Sterilizing jars and lids involves heating them in an oven or boiling lids to kill any bacteria.

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nyomchen
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230 views

O's Award Winning Cucumber Pickle Recipe

This recipe provides instructions for making cucumber pickles using a syrup made from vinegar, brown sugar, and spices. The cucumbers and onions are thinly sliced and salted, then rinsed before being boiled in the syrup. The boiled vegetables are packed into sterilized jars and covered with the reduced syrup. The pickled cucumbers are stored in a cool, dark place. Sterilizing jars and lids involves heating them in an oven or boiling lids to kill any bacteria.

Uploaded by

nyomchen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as RTF, PDF, TXT or read online on Scribd
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os Award

Winning
Cucumber
Pickle Recipe
Recipe Type: Pickles and Preserves
Author: Jo
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: Many
Ingredients
4 large cucumbers
3 medium onions
2 oz/50g of salt
** For the syrup **
1pt/570ml of white wine vinegar
1lb/454g of soft brown sugar
level tsp of ground turmeric
level tsp of ground cloves
1 tbsp of mustard seed (we used black)
(Being independent, we also put a large sprig of wild fennel in
each jar when we added the vegetables).
Instructions
1. Wash cucumber and slice very thinly (we used Dannys natty
Japanese mandolin for slicing the cucumber and the
onion).
2. Peel the onions and slice very thinly.
3. In a large bowl, layer cucumbers and onions with a sprinkling
of salt in between the layers. Weigh down with a plate.
4. Stand for three hours.
5. After three hours, pour away the liquid and rinse the
cucumbers and onions under running water twice.
6. Put your jars in the oven to sterilised them. (How do I sterilise
jars? See tricks and tips below).
7. Put vinegar, sugar and spices in a stainless steel or non stick
saucepan and stir over a medium heat until the sugar is
dissolved.
8. Add the cucumber and onions to the saucepan and bring to
the boil.

9. Boil syrup and vegetables for a couple of minutes. Remove


10.
11.
12.
13.
14.

the vegetables with a slotted spoon and set aside.


Reduce remaining syrup for 15-20 min.
After ten minutes or so, gently fill warm, sterilised jars
with vegetables. Dont press down.
When syrup has reduced, pour over vegetables in jars.
Cover immediately with plastic lined, sterilised metal lids.
(How do I sterilise lids? See tricks and tips below).
When cold, label and store in a cool, dark place, away
from damp.

Notes
Tricks and tips:
How do I sterilise jars and lids?We collect jars all year round for
our jelly, chutney and jam making sessions. I try to soak off
labels and store the clean jars and metal plastic coated screwtop lids in an accessible place. The sterilising method that we
used is simple. Just before making jam, jelly,cheese, chutney
or pickles.I quickly wash and rinse the jars and place them
upside down in a cold oven. I set the temperature to 160c/140c
for fan assisted. When the oven has reached the right
temperature I turn off the heat. The jars will stay warm for quite
a while. I only use plastic lined lids for preserves as the allmetal lids can go rusty and if there is vinegar in the jar, this can
react badly with metal. I boil lids for five minutes in water to
sterilise them. If I use Le Parfait jars, I do the same with the
rubber rings.

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