Curried Cucumber Pickle
These pickled cucumbers are spicy, crunchy and so tasty. A perfect way to help cucumbers last, and a great addition to any salad or cheese board.
Substitute:
- No cucumber? Try with red onions, sliced carrots or cauliflower florets.
- No curry powder? Use ground turmeric or garam masala instead.
- No mustard seeds? Try with fennel seeds.
Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes
Servings: 4
Ingredients:
½ Cucumber
1 Shallot (or onion)
1 tbsp Mustard seeds
1 tsp Cumin seeds
1 tsp Curry powder
1 tsp Dried dill
40 g Caster sugar
100 ml Distilled malt vinegar
a pinch of Black pepper
Recipe:
- Cut the cucumber in half lengthways, and then into fingers to fit the jar you're using. Peel and finely dice the shallot.
- In a small pan, mix the shallot, mustard seeds, cumin seeds, curry powder, dried dill, caster sugar, vinegar and black pepper.
- Bring to the boil and stir until the sugar dissolves.
- Pack the cucumbers snugly into small jars – an up-cycled jam jar will do the trick.
- Pour the hot liquid over the cucumbers.
- Seal and leave for at least 24 hours.
How to store
Store in the fridge for up to 10 days.
Leftovers
Serve the pickled cucumber with any salad or cheese board.
