Makes 600g of pickles, enough for 2 X 500ml jars
We’ve grown a handful of tiny cucumbers, the sort that look like gherkins, but mostly we’re more successful with bigger cucumbers such as the Lebanese style ones that are a bit bigger than a man’s thumb. These, when sliced, make a terrific pickle that really goes well with corned beef or pastrami, though it’s also a cracker with cheese.
- 600g Lebanese cucumbers, very thinly sliced
- 1 brown onion, peeled and thinly sliced
- 1 1/2 tbsp salt
- 60 mls (1/4 cup) hot water
- 250 mls (1 cup) white wine vinegar
- 200g (1 cup) sugar
- 2 tsp brown mustard seeds
- 2-3 tbsp fresh dill, chopped
- 1/4 tsp ground turmeric
- chilli flakes optional
In a large non-reactive bowl, toss the cucumber slices, onion, salt and hot water and leave for three hours. Drain.
In a medium sized saucepan, pop the vinegar, sugar, mustard seeds, dill turmeric and chilli if using. Place on a raging flame to boil, add the cucumber and its soaking liquid and then turn right down to a simmer. Cook for 2 minutes then place in sterilised jars. Store a month, ideally, before using, to let flavours develop.