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Buttercrunch Cucumber Pickles
This is a great way to store a surplus of summer cucumbers so you can enjoy them throughout the winter. A jar makes a great gift!
Prep Time
20 mins
plus standing
Cook Time
15 mins
Serves
makes 4 large jars
Sauces & Preserves
Vegan
Gluten Free
Dairy Free
Nut Free
$
Ingredients
3-4 telegraph cucumbers, very thinly sliced (about 12 cups)
4 large onions, peeled and very thinly sliced
1/2 cup salt
3 1/2 cups sugar
4 cups white vinegar
2 tsp ground turmeric
2 tbsp mustard seed
4 cloves garlic, thinly sliced
1 tsp celery seeds
Method
STEP 1
Place sliced cucumber and onions in a large, non-corrosive bowl, sprinkle with salt and cover with cold water.
Leave at least 12 hours then drain off all liquid.
Place the sugar, vinegar, turmeric, celery, mustard and garlic in a large pot and bring to a boil over high heat.
Add the drained cucumbers and onions.
As soon as the liquid boils remove from heat and transfer to sterilised jars, leaving 1cm gap at the top.
Screw down tightly with sterilised lids and store in a cool place.
