Sweet Pickled Cucumbers
This recipe is a modified version from the McCormick's website for Refrigerator Sweet Cucumber Chips downloaded on 25/10/2004 (www.mccormick.com).

2.5 cups white vinegar
2 cups white sugar
1/2 finely grated red onion
2 tablespoons non-iodized salt
1 tablespoon brown mustard seed
1 teaspoon turmeric
Cucumbers (as many as you have). It takes about one cucumber to fill a small jar.

Add everything except the cucumbers to a saucepan and bring to the boil, then simmer for 5 minutes.

Wash and dry the cucumbers and slice thinly on a mandolin. Pack into sterilized jars. Pour in the vinegar mixture (I allow it to cool slightly) into the pre-packed jars making sure all air bubbles are removed and that the cucumber slices stay below the level of the liquid. Seal the jars and store in the refrigerator. Use within 2-3 months. Up-end the jars occasionally to distribute the onion, turmeric and mustard seeds.

Store any excess pickling liquid in a bottle in the refrigerator to use as more cucumbers become available. You can also use this recipe to pickle other vegetables, but you normally pour in the vinegar mix when it is boiling to soften vegetables like carrots, cauliflower, capsicum etc. Alternatively you can blanch these vegetables before putting them in jars. A mix of vegetables looks nice.

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