What do you do when you have so many cucumbers that you’ve already eaten plenty of plain cucumber with salt (try Herbamare, Yum!) and made greek salad, cucumber soup, tzatziki, sweet and sour cucumber salad and the only thing you haven’t tried yet is cooking them like Julie Child proposes in her book? Well for my part, I try making pickles. I’ve tried brining some, still need to taste and see if they were a success or not. The other version I tried was this bread and butter pickles recipe found here: The Small Cottage Holder. The original title was Jo’s award winning cucumber pickle recipe. I don’t know who Jo is but is recipe is really good. I made a tweak to the spice but otherwise stayed really close.
Cucumber Pickle Recipe
4 large cucumbers
3 medium onions
2 oz/50g of salt
For the syrup:
1pt/570ml of white wine vinegar
1lb/454g of soft brown sugar
1/2 level tsp of ground turmeric
1/4 level tsp of allspice
1 tbsp of mustard seed
- Wash cucumber and slice very thinly (use a mandoline if you have one)
- Peel the onions and slice very thinly (used the mandoline here also)
- In a large bowl, layer cucumbers and onions with a sprinkling of salt in between the layers. Weigh down with a plate.
Stand for three hours.
- After three hours, pour away the liquid and rinse the cucumbers and onions under running water twice.
- Put vinegar, sugar and spices in a stainless steel or non stick saucepan and stir over a medium heat until the sugar is dissolved.
- Add the cucumber and onions to the saucepan and bring to the boil.
- Boil syrup and vegetables for a couple of minutes. Remove the vegetables with a slotted spoon and set aside.
Reduce remaining syrup for 15-20 min.
- After ten minutes or so, gently fill warm, sterilised jars with vegetables. Don’t press down.
- When syrup has reduced, pour over vegetables in jars.
- Cover immediately with plastic lined, sterilised metal lids.
- When cold, label and store in a cool, dark place, away from damp.