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Cucumber and onion pickle

Recipe from: 3/27/1997 12:00:00 AM
Ingredients 8
Servings 0


  • 3
    English cucumbers, skinned and thinly sliced
  • 3
    large onions, skinned and thinly sliced
  • 45
    coarse salt
  • 500
    apple or white wine vinegar.
  • 375
    light brown sugar.
  • 2
  • 10
    dried dill
  • 15
    mustard seeds


Layer the cucumber and onion slices in a colander and sprinkle with salt. Place a saucer on top and weight it down with a heavy object. Leave for 3 hours and drain. Bring the remaining ingredients to the boil. Add the vegetables. Bring to the boil once more and boil for just one minute. Remove from the heat. Using a slotted spoon, transfer the vegetables into clean, sterilised jars. Fill the jars with the vinegar mixture, cool and seal. Store in a dark cupboard. The pickles will keep well for up to six months. Makes about 2 kg pickles.


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