These pickles are delicious – REALLY good on a cheese sandwich. They’re great made with cucumbers, and just as good made with zucchini.
Makes 1 x 1L jar or 3 x 300ml jars.
Ingredients 9
5 lebanese cucumber, thinly sliced
1 brown onion, halved, thinly sliced
1 tbsp salt
185 ml white-wine vinegar
115 g white sugar
2 tsp mustard seeds
2 tsp coriander seeds
1 tsp dried juniper berries, optional
1 tsp celery seeds, optional
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Place the , and in a bowl. Mix well with your hands to combine.
Place the , , , , and , if using, in a saucepan over a medium heat. Cook, stirring, until the sugar has dissolved.
Pack the and into sterilised jars (see my tips) and pour over the hot pickling liquid. Leave just under a 1 cm (½ in) gap at the top.
Screw down tightly with sterilised lids and store in a cool place. These pickles last well for 6 months.
Buena Vista Farm's tips
You can use white vinegar, apple-cider vinegar, red- wine vinegar or white-wine vinegar, or a combination – see what you like!
To sterilise jars, wash the jars and lids in hot soapy water, then put the jars on a tray in a moderate oven (150°C/300°F) for 15 minutes. Put the lids into a bowl and pour boiling water over them.
