ingredients 3-4 lebanese cucumbers, sliced 1/4 red onion, finely sliced 1 red chilli, finely sliced 2 tbsp kosher or ''pickling'' salt
pickling liquid 1 1/2 cups white vinegar 1 cup caster sugar 2 tbsp mustard seeds 1 tsp coriander seeds 1 tsp black pepper corns 2 cloves garlic, sliced
1/2 tsp ground turmeric 1/4 cup water
method finely slice red onions, chilli and cucumbers into 1/4 inch pieces (or thinner depending on how you like them)
add salt to the mixture, cover with cling film and allow to sit overnight in the fridge or for at least 2 hours drain rinse the cucumbers in a colander over cold water for 2 minutes combine the pickling liquid ingredients in a pot and bring to a simmer until sugar has dissolved add the cucumbers to the pickling liquid and simmer for a minute, turn off heat and allow to cool place the mixture into mason jars and keep refrigerated until ready to eat!
the flavour of the pickles really develops over a few days, mine tasted completely different day 1 to what they did day 3
i gave mine a little stir before eating to get the flavour moving around the jar, this oddly made a lot of difference to the taste
white onion is more common and can be used instead red, i had red on hand so went with that
i used sea salt which worked for me but if you can find pickling or canning salt go for that, just try to stay away from your regular iodised table salt
use on homemade burgers, sandwiches or straight out of the jar!