Elawin
Guru
Ingredients:
2 mini cucumbers, deseeded and sliced thinly
Sea salt
1 small onion, finely sliced
100 ml cider vinegar
70 g soft brown sugar
1 tsp mustard seeds
1/2 tsp nigella seeds
1/2 tsp coriander seeds
2 whole cloves
1 bay leaf
1/4 tsp turmeric
Method:
1. Season the cucumber with a sprinkle of sea salt; leave to drain in a colander.
2. Put the red of the ingredients into a small pan and bring to the boil. Simmer until the sugar has dissolved, then allow to cool for 10 minutes.
3. Place the cucumber into a sterile clip top jar. Pour the still warm liquid over. Lid it and allow to cool.
4. It is ready to use after a few hours in the fridge.
Notes:
1. Will keep well for a few weeks, and gets better with age.
2. I have made this in the past. It is very good, and it does keep well. Sorry, no photos.
3. Another recipe courtesy of Riverford.co.uk.
2 mini cucumbers, deseeded and sliced thinly
Sea salt
1 small onion, finely sliced
100 ml cider vinegar
70 g soft brown sugar
1 tsp mustard seeds
1/2 tsp nigella seeds
1/2 tsp coriander seeds
2 whole cloves
1 bay leaf
1/4 tsp turmeric
Method:
1. Season the cucumber with a sprinkle of sea salt; leave to drain in a colander.
2. Put the red of the ingredients into a small pan and bring to the boil. Simmer until the sugar has dissolved, then allow to cool for 10 minutes.
3. Place the cucumber into a sterile clip top jar. Pour the still warm liquid over. Lid it and allow to cool.
4. It is ready to use after a few hours in the fridge.
Notes:
1. Will keep well for a few weeks, and gets better with age.
2. I have made this in the past. It is very good, and it does keep well. Sorry, no photos.
3. Another recipe courtesy of Riverford.co.uk.