This is a very old fashioned pickle that was one I used to make with a few additional spices. I think the recipe must have originally come from my mother. Cucumbers and onions are the base. I’m growing several varieties of cucumbers so my pickle ended up a mix of apple and Lebanese. It doesn’t seem to have made any difference.
- 8 small cucumbers or 4 medium, finely sliced (it’s easiest to use a mandolin for these and the onions)
- 3 onions – peeled and finely sliced
- 6-7 cloves of garlic, finely chopped
- Seasalt – about ½ cup
- 2 tbsps mustard seeds
- 2 tbsps celery seeds
- 5-6 whole cloves
- 2 tbsps whole white peppercorns
- 2 tsp coriander seeds
- 3 star anise
- 2 tsps fennel seeds
- 1-2 tsps ground turmeric
- ½ tsp mustard powder
- 3 cups cider vinegar
- 2 cups brown sugar
Place the sliced cucumbers, garlic and onions in a bowl and sprinkle with seasalt. Mix in a few cubes of ice. Place a plate and a weight on the mix. Leave for 3 hours.
Drain and rinse off the salt.
Place the rest of the ingredients in a pot and bring to the boil. Simmer for 5 minutes. Add the vegetables and bring back just to the boil
Bottle in sterilised jars.
Try and leave them for 2-3 weeks before eating.