Original English One Hour Cucumber Pickle Food

ORIGINAL ENGLISH ONE HOUR CUCUMBER PICKLE

Steps:

• Scrub cucmber under cold running water and cut into very thin slices. (a mandolin works well).
• Rough crack peppercorns.
• Combine all ingredients in a bowl, making sure cucumber slices are covered with liquid.
• Cover with plastic wrap and refridgerate for one hour.
• Serve chilled.

PICKLED ENGLISH CUCUMBER

Steps:

• Using a mandolin, slice the cucumber on thin, with or without skin.
• Mix the remaining ingredients and pour over the sliced pickles. Let marinate for several hours.
• Taste and adjust the seasonings.
• Pour off the liquid when ready to serve.

24 HOUR CUCUMBER PICKLES WITH CHILE PEPPERS

Steps:

• Do not peel the cucumbers. Wash them well and cut into slices.
• Place the cucumber, onion, celery seed and salt in a bowl and refrigerate for half an hour. Toss several times.
• Simmer the white vinegar, lime juice, raspberry vinegar and sugar in a saucepan, heating just long enough to dissolve the sugar. Stir in the dried red chilies, remove from the heat and allow to cool.
• Pack the cucumber and onion slices into sterile jars. Slip half a red hot pepper, facing outwards, down the side of each jar. Ladle the vinegar brine over, making sure the contents are entirely covered in liquid.
• Seal the jars with sterilized lids.

CUCUMBER PICKLE

Steps:

• Layer cucumber and onions in colander over a bowl, sprinkling with sea salt along the way. Weigh down with a plate and leave for a few hours
• Combine vinegar, sugar, seeds, cloves and turmeric into the pan. Bring slowly to the boil until the sugar dissloves
• Add well drained cucumber and onions, mix thoroughly and bring to boil for 1 minute. Using slotted spoon, put cucumber and onions into sterilised jars. Leave liquid in the pan, boil to reduce the liquid (15 mins or so), then pour over cucumber and onions in jars to the brim. Ready to eat in 4-6 months