Sweet Pickled Cucumbers

This is my recipe for the most delicious pickled cucumbers you’ll ever eat!

The recipe isn’t complicated, but does take a little bit of time. So be patient, and take the time - you’ll be happy you did. Then once they are ready you will find yourself putting them on cheese platters, cheese and salami sandwiches, or like us eating them straight out of the jar!

*Note as there is turmeric in this recipe, it does stain bench tops so please be careful! And always follow safe food practices by sterilising all jars before bottling.

Ingredients:

7 long continental cucumbers - thinly sliced
2 onions - thinly sliced
1/2 cup of salt
5 cups of white vinegar
5 cups of white sugar
1 tablespoon of dry mustard seeds
2 teaspoons of turmeric

Method:

Place thinly sliced cucumber and onions in a large bowl, sprinkle with salt. Cover with plastic wrap and leave to stand overnight.

The next morning, drain off and discard the brine from the cucumbers and onions.

Place cucumbers and onions into a large saucepan and add vinegar, sugar, mustard seeds and turmeric.

Slowly bring to the point of boil, bottle and seal while hot.

Enjoy!