Friday, March 9, 2018

Annabel Langbein's Onion & Cucumber Pickle

If you have heaps of cucumbers then this Annabel Langbein recipe is yummy for an Onion & Cucumber Pickle. I can just eat it on a plate. Wonderful flavour but you do have to soak the cucumbers and onions for 12 hours before cooking.

3-4 telegraph cucumbers, very thinly sliced (about 12 cups)
4 large onions, peeled and very thinly sliced
½ cup salt
3½ cups sugar
4 cups white vinegar
2 tsp turmeric
1 tsp celery seed
2 tbsp mustard seed
4 cloves garlic, thinly sliced

Place sliced cucumber and onions in a large, non-corrosive bowl, sprinkle with salt and cover with cold water. Leave at least 12 hours then drain off all liquid. Place the sugar, vinegar, turmeric, celery, mustard and garlic in a large pot and bring to a boil over high heat. Add the drained cucumbers and onions. As soon as the liquid boils remove from heat and transfer to sterilised jars, leaving a 1cm gap at the top. Screw down tightly with sterilised lids and store in a cool place.

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