Recipe By Jaxters
Ref: 795
Heading: Jams & Pickles
Cuisine: American
Food Type: Vegan
No of Portions: 8
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Ingredients & Prep
500 g
Cucumber sliced
350 ml
White wine vinegar
180 g
Caster sugar
30 g
Fresh dill chopped
2 Banana Shallots sliced
1 Garlic clove finely grated
2 tsp
Yellow mustard seeds
2 tsp
Fine sea salt
Method
Step 1
Place vinegar, sugar & salt into a saucepan, place over a med heat & bring just to a simmer, turn off the heat, then stir in the garlic, set aside to cool.
Step 2
Fill sterile jar/s (1 litre or 2x500l) alternately with cucumber slices, shallot & dill, then place in mustard seeds.
Step 3
When the liquid is cool pour over cucumber to the top of the jar/s, place lid on & leave to pickle for 1 week in a cool place at room temp, give the jar/s a shake every couple of days.
Step 4
Store in the fridge up 2 months.
Suggestion & Tips
Very good with hot dogs, salt beef or cured meats.