Cucumber and Onion Pickle

This cucumber and onion pickle is great served with pulled brisket, burgers and cold meats.  The recipe makes two 450g jars.

Prep Time: 20 mins

Cook Time: 5 minutes

Serves: 0 people

Ingredients

  • 1 large cucumber (approximately 400g), washed and thinly sliced
  • 2 medium onion, peeled and sliced
  • 2 tablespoons salt
  • For the Pickling liquid:
  • 250ml white wine vinegar
  • 100g caster sugar
  • 1 teaspoon mustard seeds
  • ½ teaspoon curry powder
  • ½ teaspoon black peppercorns

Method

  1. Put the cucumber slices and onions in a large bowl in layers.  Sprinkle with the salt, cover and leave for 2 hours, turning once gently.  Rinse under cold running water and pat dry with a clean tea towel or kitchen paper.
  2. Meanwhile, make the pickling liquid; put all the ingredients in a pan and warm over a low heat for 3-4 minutes until the sugar dissolves.
  3. Pack the cucumber slices in 2 cold, but sterilised* jars and pour over the vinegar to cover the cucumber and onions.
  4. Tap the jars to remove any air pockets, seal with a wax disc and the cover. Leave the jars in a cool, dark place for 1 week to mature.
  5. Serve the relish with burgers or cold meats.

Tips:

The pickle will keep for 3 months unopened. Once open, store in the fridge and use within two weeks. *To sterilise jars: Wash the jam jars and lids in hot, soapy water and dry naturally. Put the jars on a baking tray and pop in a preheated oven 180°C, 160°C Fan, Gas Mark 4). Boil the lids in a pan of boiling water for 10 minutes. Remove the jars from the oven and use as required.