Sweet Cucumber Pickle

My husband, who likes to make pickles and chutneys; bottles the ingredients cold, puts the bottles into a pressure cooker and takes them to pressure for five to ten minutes, but the methods given works well for me. This recipe is quite decorative if you use red peppers and a bit of chilli. I also chuck some garlic in, 2 or 3 cloves chopped.
1.5 kg 3 Lbs Cucumber sliced into discs
I green or red pepper, sliced
2 onions, peeled and sliced
50 gms 2 ozs salt
275 gms 10 ozs brown sugar
I Tbsp mustard seed
1 Tsp celery seed (I use cumin as I have not been able to get celery seeds)
1 tsp turmeric
600 ml 1 Pt white wine vinegar or cider vinegar
Put cucumber, pepper and onion in a bowl and layer with salt, stand for at least 4 hours. Drain, rinse three times well. Heat vinegar, sugar and spices together. Bring to the boil and add the vegetables, boil for 1 minute, remove the vegetables into jars, boil the vinegar for 15 minutes and top up the jars.
Cover, seal and label.
Makes about 1.5 Kg 3 Lbs of pickle.
Keep for 2 weeks before eating.
Place the opened jar in the refrigerator.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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