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Pickled cucumber


I’ve loved having a teeny wee veggie patch this year. (I’m extremely proud of our butternut!) The cucumber, however, didn’t quite survive the prolific growth of it’s neighbour – the zucchini!

The lovely lovely Donna emailed me this recipe for her pickled cucumbers that she swears by. We hope you enjoy it as much as we do. 🙂
While we didn’t quite get to use our own cucumbers, the local produce is just as good!

6 medium cucumbers
3 medium onions
3 green & red peppers (you can also use orange)
1/2 cup of salt
3 & 1/4 cups of white vinegar
2 cups of white sugar
2 teaspoons of Hurry Curry (I use a little more for colour and flavour)
1 tsp of celery seeds
1 tsp of mustard seeds
Water to cover

Wash & slice cucumbers thinly
Peel & slice onions
Slice peppers approximately 1/4 inch
Put all veges into a large plastic or glass bowl
Sprinkle with salt and add water to cover
Leave to stand for 5 hours
Drain all veges well
Combine vinegar, sugar, Hurry Curry, celery & mustard seeds into a large saucepan
Stir over heat until the sugar has dissolved
Bring to the boil
Add the well drained veges
Bring back to the boil

Pour into hot sterilised jars and seal.

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