Cucumber pickles

Cucumber pickles

By
From
Encyclopedia of Food and Cookery
Makes
4 × 625 ml

These crisp pickles can be eaten after 8 hours. They’re lovely with sandwiches or with hot or cold corned beef or other meats.

Ingredients

Quantity Ingredient
12 green cucumbers, 13–15 cm long
1 tablespoon salt
1 large garlic clove, quartered
4 tiny onions, peeled and halved
8 bay leaves
4 cinnamon sticks
4 teaspoons mustard seeds
2 teaspoons prepared horseradish
190ml white vinegar
110g sugar
125ml water

Method

  1. Peel cucumbers, slice lengthways into quarters and remove seeds. Place in a bowl, sprinkle with salt and leave for 2 hours.
  2. Lift cucumber out but do not rinse, and pack quarters lengthways into warm, sterilised 625 ml jars, allowing 3 cucumbers per jar. Into each jar tuck ¼ garlic clove, 2 onion halves, 2 bay leaves, 1 cinnamon stick, 1 teaspoon mustard seeds and ½ teaspoon horseradish.
  3. Heat vinegar, sugar and water together, stirring until sugar has dissolved. Bring to the boil and pour into jars. Seal at once.
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