With the fabulous growing weather we are having here in Victoria – lots of rain and sunshine, there is an abundance of cucumbers. A few years ago I pickled some and they were very tasty so I decided to make some again. I couldn’t find the recipe I used last time so I used this recipe from the internet and made some changes:
- 2kg cucumber
- ¼ cup salt
- 500ml white wine vinegar
- 500ml water
- 1 cup sugar
- ¼ teaspoon cayenne pepper
- 2 teaspoon yellow mustard seeds
- 2 Tablespoons peppercorns + chilli flakes
- Thinly slice the cucumbers
- In a saucepan combine the salt, vinegar, water, sugar, cayenne pepper, and mustard seeds. Bring to the boil and stir to allow the sugar and salt to dissolve.
- Pack the cucumber into sterilised jars. Layer peppercorns and chilis throughout the cucumber. Make sure you pack the cucumber in quite firmly.
- Pour the hot vinegar mixture slowly into the jar, allowing the mixture to seep in between the layers. Tap the jars to help any air bubble escape.
- Place the lid on the jar while the mixture is still hot, and allow to cool. Sealing the mixture while hot is very important to preserve the pickles.
- Sit the pickles on a shelf for at least a week before opening to allow the flavours to infuse.