Glad most things have survived ... if your OH wants to do something creative with his cucumbers this is what I do with mine ... I've been making it for several years now ... it really is delicious
Sweet cucumber pickle (relish type)
2lb cucumber 1 large green pepper (or red or orange if you want it to look more colourful) 2 large onions 2 oz salt
½ pt cider or wine vinegar 8 oz soft brown sugar ½ tsp ground turmeric ¼ tsp ground cloves ½ tsp celery seeds 1 dsp mustard seeds
Wash cucumber but do not peel. Peel onions. De-seed pepper.
Thinly slice all prepared vegetables and place in a large bowl. Add salt and mix well. Cover and leave to stand for at least 3 hours. Rinse vegetables well, in a colander, under running, cold water. Squeeze out as much liquid as possible.
Place in a large pan, add vinegar (you can use ordinary white distilled vinegar) and bring to the boil. Simmer until vegetables are soft, about 20 mins (well, I found it a bit longer).
Add sugar and spices to the pan, stir to dissolve and boil for a further 10 mins.
Pour hot pickle into hot, sterilized jars and cap immediately with sterilized lids.
You're supposed to leave it a fortnight to let it mature ... but we can't wait ... it's so delicious I've been known to buy cucumbers to make it when we've eaten the jars I've made with our homegrown cukes.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Lol dove we obviously think alike….. that’s exactly what I made with them a couple of days ago. Only difference is I make it a bit chunkier with fairly large cubes rather than slices…..
Marne la vallée, basically just outside Paris 🇫🇷, but definitely Scottish at heart.
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Sweet cucumber pickle (relish type)
2lb cucumber
1 large green pepper (or red or orange if you want it to look more colourful)
2 large onions
2 oz salt
½ pt cider or wine vinegar
8 oz soft brown sugar
½ tsp ground turmeric
¼ tsp ground cloves
½ tsp celery seeds
1 dsp mustard seeds
Wash cucumber but do not peel.
Peel onions.
De-seed pepper.
Thinly slice all prepared vegetables and place in a large bowl.
Add salt and mix well.
Cover and leave to stand for at least 3 hours.
Rinse vegetables well, in a colander, under running, cold water.
Squeeze out as much liquid as possible.
Place in a large pan, add vinegar (you can use ordinary white distilled vinegar) and bring to the boil.
Simmer until vegetables are soft, about 20 mins (well, I found it a bit longer).
Add sugar and spices to the pan, stir to dissolve and boil for a further 10 mins.
Pour hot pickle into hot, sterilized jars and cap immediately with sterilized lids.
You're supposed to leave it a fortnight to let it mature ... but we can't wait ... it's so delicious I've been known to buy cucumbers to make it when we've eaten the jars I've made with our homegrown cukes.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.