...Food and Recipes, General ramblings

Cucumber Pickle

June 28, 2013

When I went to the Observer Ethical Awards, I got given a big Goody Bag.

And as Goody Bags go (not that I have extensive experience of them, my last one probably being from a birthday party 30 years ago…) this one was pretty good.
I did struggle for about 30 seconds with the Make Do and Mend ethics of accepting such a thing, but then I decided that since I wasn’t actually buying it, it was ok (grey area I know, but cut me some slack)

As the name suggests, there were indeed all sorts of Goodies in the bag-an Ohyo collapsible drinking bottle-this is very cool; some jellybeans (don’t tell hubby though, they didn’t even make it home…); posh teabags; a re-usable shopping bag and lots more.
AND there was this recipe from Riverford for Cucumber Pickle, along with a ready prepared sachet of the spices and sugar needed.

Hubby decided to give it a go.
If you have a glut of cucumbers and want to try it too, here is the recipe:

This is what you need:

  • 1.5kg cucumbers
  • 700g onions
  • 80g sea salt
  • 500ml cider vinegar
  • One sachet-which contained: 350g granulated sugar, 4tsps mustard sees, a few whole cloves, generous 1/2 tsp ground turmeric

This is what you do:

  • Peel and halve the onions and slice them and the cucumbers very thinly (hubby used the slicer attachment in the food processor)
  • Layer them in a bowl, sprinkling them with the sea sale as you go
  • Weigh them down with a plate and leave for a few hours, or overnight
  • Rinse the vegetables well to get rid of the salt and drain off the liquid in a colander
  • Combine the vinegar and spice/sugar in a pan
  • Bring to the boil slowly, stirring until the sugar has completely dissolved
  • Add the drained cucumber and onion mixture and bring it back to the boil for 1 min
  • Mix well so that the spices are evenly distributed
  • Using a slotted spoon, transfer the mix into sterilised jars, leaving the liquid in the pan
  • Bring the liquid back to the boil, and then divide it between the jars, filling to the brim
  • Put on the lids and label your jars with the contents and the date

This should make 6x300g jars, and will keep for 12 months if stored in cool dark place.
Put it in the fridge after opening, and eat within 3 months.

Not the prettiest pickle to look at..

Not the prettiest pickle to look at..

It doesn’t look the most appealing, I will admit, but actually it is VERY yummy. We have had it in cheese rolls, with ham, and Guy from Riverford recommends it with pates and terrines.

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  • Reply Katrina Shaw June 29, 2013 at 5:07 pm

    My Gran used to make a cucumber and onion pickle (it’s a Jewish tradition but this was my family’s version) which is ready to eat in a matter of hours (just long enough for it to marinate) but doesn’t “keep”. Perfect if you’re in a rush/don’t have much in the way of ingredients. Slice onion and cucumber thinly, sprinkle with a pinch of sugar, cover with vinegar (whatever you’ve got) and a little chopped dill or mint. Ready in no time and it tastes great 🙂

    • Reply Jen July 6, 2013 at 8:23 pm

      That sounds great Katrina, thankyou! Will give it a go when we get some more cucumbers 🙂

  • Reply Anji June 28, 2013 at 6:39 pm

    Accepting freebies does not clash with your ethos. Whether they are British, recyclable or have travelled the world twice, they are here and if not used will probably end up in landfill, so you are doing your bit! As for the pickle I have to agree, it definitely does not look appealing. However, as the biggest cucumber fan on the planet, if I had a glut of them I would give it a go. As I said, if they lasted long enough to become a glut……..

    • Reply Jen June 28, 2013 at 10:29 pm

      Thanks Anji-my conscience is appeased..!

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