Hi, im still awating an answer as i have see recipes where they tell you to disregard the " PIPS" using only the meaty part of the Cucumber, and being a mere male im stupid and need to be told everything.
davidt4,
Jan 27, 3:30am
Can't help I'm afraid.I've never made that kind of dish.If you're really polite perhaps rainrain will tell you.
katalin2,
Jan 27, 3:41am
If it is a large mature cucumber, recipes usually tell you to cut the cucumber in half lenghtways and scrape the seeds out with a spoon and discard. Perfectly valid question.
pickles7,
Jan 27, 3:47am
Remove them if you want to. If you think they could of stayed in , leave them in the next time. That's what I would do, I don't need a lot of seeds. pssssst if ya think you are stupid you probably R. lol.
rainrain1,
Jan 27, 4:25am
Skin off, seeds left in.it was hard to answer you when 50k's away from my computer.it tastes good with cold meat or on a cracker
katalin2,
Jan 27, 4:49am
Alison Holst published this recipe in one of her Kitchen Diaries about 40 years ago- the only difference is addition of a few cloves of garlic. I have been making it on and off for 40 odd years - some years I make a huge amount when cucumbers are plentiful and use it as a vegetable in winter.
elliehen,
Jan 27, 4:58am
Thank you.This does look fresh and delicate, after all the pickly things.
And I am sure authors of cookbooks are very happy when the owner of the newly acquired book shares one or two recipes in this way.It's free publicity for the book in question.
effcee1,
Jan 27, 5:52am
!YAY! thanks katalin2 at least there is one sane person on here,(apart from me) Some people on here think you know everything just like them. Could see a senario like me slaving away making this recipe and puting it out in front of my wife for my wife saying "thats nice but would have been nicer without the "PIPS"( Here it comes:) WHY didnt you ask the question on message board. OH Well such is a mans life.
cookessentials,
Jan 25, 9:20am
Just received my Annabel Langbein newsletter with this great recipe.
I haven't made this pickle yet, but it's on my 'do soon' list. I might cut back on the sugar a little.
1 kg cucumbers 2 tsp sea salt 450g onions 900g ripe tomatoes 1 green pepper 1 red pepper 325 g sultanas bunch fresh mint 900 ml cider vinegar 1 tsp each of curry powder & mustard powder 1/2 tsp each of cayenne, paprika, ground black pepper & ground ginger 450g white or soft brown sugar Wash, peel & chop the cucumbers, place in a bowl& sprinkle with the salt. Peel & chop; the onions very finely. Skin & finely chop the tomatoes. remove pith & seeds from the peppers & dice. Chop sultanas & mint - can use food processor, adding a little of the vinegar. Put the vinegar & spices into a large SS pan& bring to the boil. Drain & remove excess salt from the cucumbers & add these to the pan with the other vegetables, sultanas, mint & sugar. Heat gently, stirring well until the sugar has dissolved, bring to the boil. Pot & seal, but not with metal lids. Keep at least one week before using. Apparently this is a really delicious sweet & crunchy pickle.
malcovy,
Jan 27, 12:10am
Samanya that pickle does look like it will be very tasty.
samanya,
Jan 27, 5:47am
I intend to make it this week, will report back.
samanya,
Jan 28, 6:32am
OK, made this pickle today. It's still warm. ;o) It's got a good flavour although quite spicy, I think I'd cut back just a tad on the cayenne another time & it's not as thick a pickle as I like, but friends dropped by & had a taste & it got the 'thumbs up' from them & on crackers it's very moreish . I'd make it again.
malcovy,
Jan 28, 6:51am
How much sugar did you use after all.My son cooked on Christmas and is was fantastic apart from the amount of cayenne pepper he used so thanks for that wee quote.When I make it I will try less vinegar.
samanya,
Jan 28, 7:33am
I used the full amount .I followed the recipe exactly for the first time & it's not too sweet at all.
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