Cucumber Pickle

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There’s a simple pickle I make which is a family recipe, so it’s been around for quite some time. It’s good with cheese, curry and chili dishes, as well as things like salmon sandwiches.

It’s made with the kind of cucumber that, in Oz, we call ‘telegraph’ or ‘European’. In the UK they call it a ‘cucumber’ and I have no idea what it’s called in the USA :0).

You could also use Lebanese cucumbers to make the same thing.

First slice the cucumber thinly – like wafer thin. You’ll need an old fashioned knife to do this, most modern ones are too thick in the blade.

Put the slices into a sterilized screw or lever-top jar and press them down, leaving about an inch at the top of the jar. Fill this gap with a 50-50 mix of sugar and salt plus some ground black pepper, into which you’ve added some dill and mustard seeds.

Now slowly pour in malt or clear vinegar. As this filters down it will take the flavoring with it. Fill to the brim and then seal. Invert the jar a few times and leave for a couple of days before using.

Hint: sterilized really means ‘clean’ in this context. The chances of bacteria or fungus growing in this mix are pretty remote. Just store in the fridge and use within a month or so.