IS A PICKLE A CUCUMBER RECIPES

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PICKLED CUCUMBERS | AUSTRALIAN WOMEN'S WEEKLY FOOD



Pickled cucumbers | Australian Women's Weekly Food image

Pickled cucumbers are a breeze to make, and will set you on a pickling adventure! Next stop - pickled chillis.

Categories     Cocktail food, Side, Starter

Total Time 20 minutes

Cook Time 20 minutes

Yield Serves 12

Number Of Ingredients 10

2 kilogram green cucumbers
coarse cooking salt
1.5 litre (6 cups) white vinegar
1 cup sugar
3 small fresh red chillies
2 tablespoon yellow mustard seeds
2 tablespoon black mustard seeds
1 tablespoon black peppercorns
1 tablespoon dill seeds
6 whole cloves

Steps:

  • Cut cucumbers in half lengthways then into 6cm strips. Place in bowl, sprinkle with salt, stand overnight.
  • Next day, rinse cucumbers under cold water, drain. Combine vinegar, sugar, chillies, mustard seeds, peppercorns, dill seeds and cloves in large saucepan, bring to the boil, reduce heat, simmer, uncovered, 5 minutes.
  • Add cucumbers, bring to boil, remove from heat immediately. Using tongs, pack cucumbers into hot sterilised jars, fill with vinegar mixture; seal when cold.

Nutrition Facts : ServingSize Serves 12

PICKLED CUCUMBERS | JUST A PINCH RECIPES



Pickled Cucumbers | Just A Pinch Recipes image

I am a real pickle person. I bought a heap of organic cucumber while I was away, I love them fresh but I love them more pickled so I found this recipe and made them. Quick and easy as well as very enjoyable, all that has tasted them love them.

Provided by Esther Roberts @Crafty57

Categories     Vegetable Appetizers

Prep Time 30 minutes

Cook Time 30 minutes

Number Of Ingredients 6

750 gram(s) small lebanese cucumbers
2/3 cup(s) fresh dill
2 teaspoon(s) black pepper corns
3 cup(s) water
1/2 cup(s) white wine vinegar
1 1/2 tablespoon(s) coarse salt

Steps:

  • Wash the cucumbers and dry well. Thinly slice and layer in a clean dry 3 litre - 12 cup jar alternately with the dill and pepper corns.
  • Combine the water, vinegar and salt in a medium saucepan. Bring to the boil over a medium high heat, then carefully pour the hot liquid over the cucumbers in the jar. Seal the jar immediately. Set aside for at least one week to pickle before serving.
  • Store at room temp before opening. If you like you can put chilli in as well, I got two small red chillies and cut them in half, layered three of them in the jar and boiled the other piece in the liquid before pouring onto cucumbers. Enjoy.

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