I just made these. I had 3 lebanese cucumbers that were about to be past there best by.(From my garden) I took 3 pickling onions - sliced them in rings and arranged them in layers with the lebanese cucumber slices in a large jar (an old Gerkhin one as it happens). I halved the liquid ingredients and it was just enough to fill it to the top of the jar.
How satisfying. I am a domestic goddess!Can't wait till we can try them.
I made this last year and its become a family favourite already.
pickled cucumbers. 2 long telegraph cucumbers slice into rounds.put to one side then in a pot, 2 cups white sugar, 2 cups cider vinegar, 1 tblsp plain salt,1 teaspn mustard seeds, 1 teaspn tumeric, 1 teaspn black whole peppercorns. bring to boil and simmer for 10mins.leave a few minutes after boiling. have jars warming in oven. place sliced cucumbers in warm jars, and pour over hot syrup,to the top. seal with whatever lids come with jars.leave for 1 week, then put in fridge, for a day before eating.
We are still eating them, they keep well, and are lovely on burgers or cheese sandwiches or as a wee pile on the plate with cold meat and salad.
dezzie,
Jan 30, 6:10am
I made this last year and its become a family favourite already.
pickled cucumbers. 2 long telegraph cucumbers slice into rounds.put to one side then in a pot, 2 cups white sugar, 2 cups cider vinegar, 1 tblsp plain salt,1 teaspn mustard seeds, 1 teaspn tumeric, 1 teaspn black whole peppercorns. bring to boil and simmer for 10mins.leave a few minutes after boiling. have jars warming in oven. place sliced cucumbers in warm jars, and pour over hot syrup,to the top. seal with whatever lids come with jars.leave for 1 week, then put in fridge, for a day before eating.
We are still eating them, they keep well, and are lovely on burgers or cheese sandwiches or as a wee pile on the plate with cold meat and salad. To slice them I just used firm pressure down the chute of my food processor with the slicing blade, you need to push quite hard or they are too skinny.
yduj,
Jan 30, 6:59am
Will already be doing that but thought I should also preserve some somehow.
Thanks for all the answers, I'm going to give some a go.
julie_,
Jan 30, 10:43am
Persian salad - diced cucumber, tomatoes & onion (red if prefer). Finely chop fresh mint and make a dressing with olive oil & lemon juice & salt & pepper. Very simple, but people love this.As for amounts, anything goes really - whatever you prefer - more oil/more juice, lots of mint/not much.I just usually pour the olive oil & lemon juice directly over the chopped vegetables.
toadfish,
Feb 21, 8:25am
Just tried them tonight. DELICIOUS. Will never buy commercial bread and butter pickles again.
patsy3,
Feb 21, 8:35am
the pickle with cucs and pineapple is awesome. I think you could search for it here. Have made several batches, is really good.
dezzie,
Feb 21, 9:03am
I'm glad you liked them :) my cuc's have got mildew this year and croaked, I only got about 6 jars, I'll have to patrol my local vege stalls for some more cheap ones, its worth buying them to make it.
toadfish,
Feb 21, 4:34pm
Thats what I thought. 1 telegraph cucumber would make a large jar. Mine got mildew as well but rescued them with a spray and hopefully I am due a second flush of cucumbers - I planted (and will again) the lebanese ones.
uli,
Feb 22, 5:47am
bump for myself - just harvested about 150 of the little critters.
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