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Ingredientes
- 750 gm pickling cucumbers
- 25 gm onions sliced 5mm thick
- 375 gm red or possibly yellow peppers sliced 5mm thick
- 3 Tbsp. salt
- 1 lt cider white wine or possibly malt vinegar
- 500 gm light soft brown sugar
- 2 tsp grnd turmeric
- 1 Tbsp. mustard seeds
- 2 tsp dill seeds
Direcciones
- Put the cucumbers in a bowl and pour boiling water over them.
- Drain refresh under cool water and drain again.
- Slice into 1cm thick pcs.
- Put the cucumbers sliced onions and peppers in a large glass bowl and sprinkle with the salt.
- Mix well then cover the bowl with a clean cloth and leave to stand overnight.
- The next day drain offthe liquid rinse the vegetables under cool running water and drain thoroughly.
- Taste a slice of cucumber; if it is too salty cover the vegetables with more cool water and leave to stand for 10 min.
- Drain rinse and drain again.
- Put the vinegar sugar grnd turmeric mustard and dill seeds in a preserving pan.
- Bring to the boil and boil rapidly for 10 min.
- Add in the liquid removed vegetables return to the boil then remove from the heat.
- Pack the pickle into warm sterilised jars then seal.
- The pickle is ready to eat immediately.
- Makes 2kg
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 957g | |
| Recipe makes 2 servings | |
| Calories 1144 | |
| Calories from Fat 30 | 3% |
| Total Fat 3.53g | 4% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15078mg | 628% |
| Potassium 1013mg | 29% |
| Total Carbs 283.37g | 76% |
| Dietary Fiber 9.9g | 33% |
| Sugars 266.51g | 178% |
| Protein 5.22g | 8% |
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