This is a great recipe to use up those surplus cucumbers, I have also substituted courgette for cucumber in the past and it worked just fine. There are few ingredients, which makes it a budget friendly recipe and feel free to use what you have on hand.
A note or two on why I specify certain ingredients over others:
Salt – if you use iodised salt the liquid will probably cloud, not a biggy if you are making for yourself.
Vinegar – white vinegar will give a clear result, but if you have cider, or white wine vinegar go ahead and use it.
Seeds – traditionally the recipe uses celery seed, I didn’t have any. Mmm, quick google and I could substitute nigella, or dill seed, neither of those on the shelf either. In the end I used caraway seed because we like it, you could also spice it up with extra mustard seed.
- 1/2 large onion - finely sliced
- 1 kg cucumbers - sliced thinly
- 1/4 cup pickling salt see note
- 1/2 cup water
- 3/4 cup raw sugar
- 2 tbsp mustard seeds
- 1 tsp celery salt see notes
- 1 tsp tumeric curry powder sub
- 1 cup white vinegar
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Place sliced cucumber and onion in a colander and sprinkle with salt, Place a plate on top and weight with a heavy jar. Leave for 2 hours.
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Rinse cucumber and onion under running tap, place on clean tea towel and pat dry.
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Bring remaining ingredients to a rolling boil in a large saucepan. Add cucumber and onion mix and return to boil. Turn off heat. Spoon vegetables into hot sterilised jars. Transfer liquid to jug and pour over cucumbers. Insert knife into jar to release air bubbles and screw on lids while still hot.
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