British Cucumber Pickle
A tangy and sweet cucumber pickle that adds a refreshing crunch and vibrant flavor to any meal or snack, perfect for preserving the essence of summer.
Ingredients
For the Pickle
- 5 pieces Cucumbers Select firm and fresh cucumbers for the best texture.
- 3 tbsp Table Salt Essential for drawing out moisture.
- 300 g Onions Thinly sliced.
- 500 ml Apple Cider Vinegar Contributes the necessary tang.
- 350 g Granulated Sugar Balances the vinegar's acidity.
- 5 tsp Yellow Mustard Seeds Adds mild spice.
- ½ tsp Ground Turmeric Provides color and flavor.
Instructions
Preparation
- Slice 5 cucumbers very finely using a mandolin slicer.
- Layer the cucumbers in a large bowl with 3 tbsp of table salt.
- Weigh down the cucumbers with a plate and some tins. Leave for 3-4 hours or overnight.
- Drain off the liquid and thoroughly rinse the cucumbers, then leave them in a colander to drain well.
- Slice 300g of onions while the cucumbers are draining.
Cooking
- In a large pan, add 500ml of apple cider vinegar, 350g of granulated sugar, 5 tsp of yellow mustard seeds, and ½ tsp of ground turmeric.
- Slowly bring the mixture to a boil, stirring to dissolve the sugar.
- Add the cucumbers and onions to the pickling liquid and bring to a boil for 1-2 minutes.
- Sterilize your jars for storing the pickles.
- Using a slotted spoon, add the pickles to the jars.
- Bring the pickling liquid back to a boil and simmer for 10 minutes until it thickens slightly.
- Ladle the hot liquid over the cucumbers in the jars, filling to the top, and seal with the lids.
Serving
- Let your homemade pickles cool before storing them in the refrigerator.
Notes
Allow the pickles to sit in the fridge for a few days after preparation to enhance flavors. Use fresh ingredients for optimal taste.