Pickled cucumbers with dill & spice
Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift
Difficulty and servings
MAKES about 3 x 450g/1lb jars
Preparation and cooking times
Prep 20 mins
Cook 5 mins
plus overnight soaking
Vegetarian, Vegan
- Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
- Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
- Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.
PER SERVING
32 kcalories, protein 1g, carbohydrate 6g, fat 0 g, saturated fat 0g, fibre 1g, sugar 6g, salt 0.4 g
Recipe from Good Food magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2196647/
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Ingredients
- 3 medium cucumbers
- 1 large onion , thinly sliced
- 85g sea salt flakes (essential- table salt will render your efforts inedible)
- 500ml cider vinegar
- 250g granulated sugar
- 1 tsp coriander seeds
- 2 tsp yellow mustard seeds
- 1 tsp peppercorns
- 1 tsp ground turmeric
- small bunch dill
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Difficulty and servings
MAKES about 3 x 450g/1lb jars
Preparation and cooking times
Prep 20 mins
Cook 5 mins
plus overnight soaking
Vegetarian, Vegan
Ingredients
- 3 medium cucumbers
- 1 large onion , thinly sliced
- 85g sea salt flakes (essential- table salt will render your efforts inedible)
- 500ml cider vinegar
- 250g granulated sugar
- 1 tsp coriander seeds
- 2 tsp yellow mustard seeds
- 1 tsp peppercorns
- 1 tsp ground turmeric
- small bunch dill
PER SERVING
32 kcalories, protein 1g, carbohydrate 6g, fat 0 g, saturated fat 0g, fibre 1g, sugar 6g, salt 0.4 g
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Your binder
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- You get an online binder, where you can store all your favourite recipes and create menus.
