These Pickles are quite possibly one of the best things I’ve ever made. Not only are they so easy to make, they also are freaking delicious! They’re sweet and sour, crunchy and soft.
I’ve already made 2 extra batches since making them a couple of weekends ago and I will probably make some more very soon. I put them on/in everything; Salads, sandwiches, sides, soups sooooo many things!
5 Lebanese Cucumbers, try find the smallest you can. This way they aren’y watery and seeding in the middle.
2 small brown onions, sliced thinly.
3 tbsp of Kosher Salt.
1 cup of white vinegar
1/2 cup of apple cider vinegar
1 cup of white sugar
2 bay leaves
1/4 tsp turmeric
2 tsp yellow mustard seeds
1 tsp coriander seeds
1 tsp of celery seeds
1/4 tsp of black peppercorns
What to do
Using a mandolin (or your super ninja knife skillz if you have them) slice all the cucumbers and the onion as finely as you like. I sliced my cumbers around 2-3mm thick so they still had a little crunch. Place the cucumber, onion and salt into a bowl and mix with your hand to cover the cucumbers and onion with the salt. Cover with plastic wrap and refrigerate for 2- 3 hours.
Next, drain and rinse the cucumbers and onion in a colander and pat dry with paper towel to remove all the excess water. In a medium saucepan place the vinegars, sugar, mustard seeds, bay leaves, celery seeds, coriander seeds, turmeric and black pepper corns.
Stir for 3 minutes or until the sugar dissolves over a medium heat. Add the cucumber mixture and bring to a simmer. Remove bay leaves and pepper corns. Transfer the mixture into sterilised glass jars and seal.
You can eat the pickles straight away, but if you can restrain yourself leave them for about a week to really develop the flavours. Keep your jars in a cool dark place, they will last at least a year but once opened refrigerate/EAT them.