Pickled Cucumber
Serves 6
Ingredients
Method
450 g. Cucumber (Lebanese)
1 Onion (Medium)
35 g. Salt (Rock)
325 ml. Cider Vinegar
150 g. Sugar (Golden Castor Sugar)
¼ tsp. Turmeric Powder
¼ tsp. Celery Seeds
½ tsp. Chilli Flakes
2½ tbsp. Mustard Seeds (Yellow)
220 ml. Water
Slice thew cucumbers into 1cm slices and place in a sieve. Slice the onions into thick slices and add them to the sieve. Place the sieve over a bowl season the vegetables with salt and fill the sieve with ice to chill it down for 2-2 1/2 hours.
Over a medium heat place a saucepan on the stove top and add the vinegar, celery salt, chilli flakes, sugar, mustard seeds and water, mix together and bring to the boil.
Once boiling turn it down to a simmer for 5-6 minutes then allow it to cool.
Place the cucumber and onion mixture in a sterilised glass jar or a container and cover with the pickling mixture, seal the jar and refrigerate.