June 18, 2018
Condiments, Side Dishes, Snacks,
Vegetables, Cucumber, Budget-Friendly, Canning/Preserving, Easy/Beginner Cooking, Pantry/Shelf, Stove Top, Fat Free, Gluten-Free, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian more
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"From one of our national supermarkets and their monthly magazine, October '17. Yield is 5 cups."
Place cucumber and onion into a large bowl and sprinkle with salt and let it stand overnight to soften vegetables and then rinse and drain well in a colander.
Combine vinegar, caster sugar, peppercorns, mustard seeds, fennel sees, chilli flakes and turmeric with 2 cups of water in a saucepan over medium heat and stir until sugar dissolves and mixture comes to the boil and then simmer for 5 minutes, and then add cucumber and onion slices and bring to a simmer.
Transfer cucumber and liquid to 2 x 2 1/2 cup capacity sterilised jars (thoroughly wash and rinse jars and lids and then place upside down in an oven at 120C for 10 minutes) packing to 1cm below the top of jars, but not packing too firmly.
The liquid needs to coat every slice and then seal and store in cool, dark area for up to 6 months.
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