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Cucumber pickle

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Cooking time

Prep: 30 minutes Cook: 45 minutes Marinating cucumber and onions for a few hours

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Serves 12

Cucumber and onion pickle

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  • 1.5 kg cucumber, sliced thinly
  • 700 g onions, sliced thinly
  • 80 g sea salt
  • 500 ml cider vinegar
  • 350g granulated sugar
  • 4 tsp mustard seeds (I've used cummin instead), a few cloves, 1/2 tsp turmeric


  1. Layer cucumber and onions in colander over a bowl, sprinkling with sea salt along the way. Weigh down with a plate and leave for a few hours

  2. Combine vinegar, sugar, seeds, cloves and turmeric into the pan. Bring slowly to the boil until the sugar dissloves

  3. Add well drained cucumber and onions, mix thoroughly and bring to boil for 1 minute. Using slotted spoon, put cucumber and onions into sterilised jars. Leave liquid in the pan, boil to reduce the liquid (15 mins or so), then pour over cucumber and onions in jars to the brim. Ready to eat in 4-6 months

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