women

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.

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