Pickled cucumber

Once again, I looked up several recipes for pickled cucumbers and came up with this – a re-hash of what I found. I’ll let you know in a couple of weeks’ time how they have turned out.

• 2 large cucumbers thinly sliced, skin on and seeds in – I used Mum’s mandoline
• coarse ground salt
• 1 red onion – sliced
• 100g sugar
• 3 1/2 cups of white vinegar
• 2 tablespoons mixed peppercorns (black, white, green and pink)
• salt
• dill

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• put the sliced cucumber in layers in a colander, sprinkling the coarse salt on each layer
• leave to “sweat” for 2-3 hours or until the cucumber has stopped dripping. It’s amazing how much liquid comes out
• heat the vinegar, add the sugar and peppercorns and boil for 3 minutes (The smell is overpowering)
• take off the heat, add 5 ice cubes to cool liquid a little
• put the cucumber in a bowl and mix with salt and dill
• now put the cucumber in sterilised jars and ladle in the vinegar
• seal
• leave to cool and then refrigerate
• not to be opened for two weeks!!!!