In a Pickle - Asian Flavoured Cucumber Pickle

Ingredients - yield +/- 2.8 ltr

• 1.5 kg cucumbers, weight after washing, seeds removed and cut into batons (+/- 6 cm)
• 2 large onions, peeled and sliced - red or white
• 3 red chillies, sliced lengthways, leave the seeds in for extra kick
• many, many garlic cloves, from one bulb. unpeeled
• 4 tbsp sea salt
• 2 stalks of lemongrass, squashed (to release the essential oils) and cut into 6 cm pieces
• a substantial piece of ginger, sliced

• 1 tbsp coriander seeds
• 1 tbsp black pepper corns
• 1 tbsp fennel seeds
• 5 kaffir lime leaves (dried or fresh)
• 1 ltr white distilled vinegar
• 1 kg soft brown sugar

Method

• Put the cucumber, onions, garlic and chillies in a non corrosive bowl with salt. Mix well and set aside overnight, covered with a clean tea towel.

• Next day, drain the liquid that gathered at the bottom and rinse the vegetables under cold running water.

• Taste a piece of cucumber. If it is too salty, cover with cold water and soak for 10 minutes. Drain.

• In the meantime, bring the vinegar, sugar and spices to the boil. Cook for 10 minutes

• Add the drained vegetables and bring back to boiling point. Take off the heat.
• Scoop into sterilized jars while hot and seal.

• This can be eaten immediately, but has a shelf life of 1 year.

That's it. I'm all pickled out.

Patricia xxx...x