Cucumber
pickles
Cucumber
pickles
Makes
2 ½ cups
Prep
10 minutes
Cook
10 minutes
You'll
need to start this recipe a week in advance. You'll need a 2 ½ cup-capacity jar
with lid, washed in hot water and dried
Ingredient
1
cup cider vinegar
1
small eschalot, thinly sliced
½
teaspoon yellow mustard seeds
½
teaspoon whole black peppercorns
Pinch
of ground turmeric
1
dried bay leaf
½
teaspoon fennel seeds
1½
tablespoons caster sugar
1
green cucumber
1
tablespoon fresh dill leaves
Recipe
1.
Place
vinegar, eschalot, mustard seeds, peppercorns, turmeric, bay leaf, fennel seeds,
sugar and 1¼ cups cold water in a saucepan over medium-high heat. Bring to a
boil. Reduce heat to low. Simmer, uncovered, for 5 minutes.
2.
Meanwhile,
carefully run a fork lengthways down cucumber to create a line pattern in skin.
Slice cucumber thinly. Combine cucumber and dill in a bowl. Transfer mixture to
a 2 ½ cup-capacity jar.
3.
Carefully
pour enough hot vinegar mixture into jar to cover cucumber. Seal jar. Set aside
to cool. Store in cool place for at least 1 week to allow flavours to develop.
Once opened, refrigerate for up to 2 months.
Mayo
sauce
Mayo
sauce
Ingredient
Makes
¾ cup Prep 10 minutes
¹⁄³
cup thousand island dressing
¼
cup whole-egg mayonnaise
Pinch
of dried chilli flakes
1
small eschalot, very finely chopped
1
teaspoon caster sugar
Recipe
Place
dressing, mayonnaise, chilli flakes, eschalot and sugar in bowl. Season with
salt and pepper. Stir to combine. Serve.
