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Ingredients:
Pickling Cucumbers . . 750 Gm
Onions . . . . . . . . . . 25 Gm
(sliced 5mm Thick)
Red/yellow Peppers . 375 Gm
(sliced 5mm Thick)
Salt . . . . . . . . . . . 3 Tbsp
Malt Vinegar . . . . . . 1 Ltr
Brown Sugar . . . . . . 500 Gm
Ground Turmeric . . . . 2 Tsp
Mustard Seeds . . . . 1 Tbsp
Dill Seeds . . . . . . . . 2 Tsp
Preparation:
Put The Cucumbers In A Bowl And Pour Boiling Water Over Them.
Drain Refresh Under Cold Water And Drain Again.
Slice Into 1cm Thick Pieces.
Put The Cucumbers Sliced Onions And Peppers In A Large Glass Bowl And Sprinkle With The Salt.
Mix Well Then Cover The Bowl With A Clean Cloth And Leave To Stand Overnight.
The Next Day Drain Offthe Liquid Rinse The Vegetables Under Cold Running Water And Drain Thoroughly.
Taste A Slice Of Cucumber; If It Is Too Salty Cover The Vegetables With More Cold Water And Leave To Stand For 10 Minutes.
Drain Rinse And Drain Again.
Put The Vinegar Sugar Ground Turmeric Mustard And Dill Seeds In A Preserving Pan.
Bring To The Boil And Boil Rapidly For 10 Minutes.
Add The Drained Vegetables Return To The Boil Then Remove From The Heat.
Pack The Pickle Into Hot Sterilised Jars Then Seal.
The Pickle Is Ready To Eat Immediately.
Makes 2kg.
You can serve with your family and friends.
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