I love these pickles. My grandmother made these often when I was a child. I looked at her recipe and it had a ridiculous amount of sugar in it, like triple the amount so this is my version. Tangy and a little sweet. The spices tend to change a bit in each batch but I always make sure I add in celery seeds. I usually would make at least two batches each season. One for gifts and one batch for us! It’s looking like a third batch may be on the cards this year as we have so many cucumbers growing.
Makes 6 x 375g jars worth. Filled perfectly!
1.5 kg small cucumbers or the smallest telegraph cucumbers you can find.
2 Tablespoons of salt
3 cups apple cider vinegar
1 cup sugar – I used golden granulated
2 T coriander seeds
2 T mustard seeds
1 tsp celery seeds
1 tsp fennel seeds
1/2 tsp turmeric
2 bay leaves
pinch of chilli flakes
Slice the cucumbers about half a centimetre thick and thinly slice the onions. Toss with the salt and leave for at least 2 hours or as long as overnight (in the fridge). Drain well in a colander..
Place the vinegar, sugar, spices and bay leaves in a large pot and bring to the boil to dissolve the sugar. Add in the well drained cucumbers and onions and stir well. Once the cucumbers have come to the boil again, remove from the heat.
Meanwhile sterilise clean jars in a 120 degree oven for 20 minutes.Boil the lids for 5 minutes. Carefully remove from the oven and place on a tray.
Using tongs, place all the cucumbers and onions into the jars. Pour over hot pickling liquid and secure with boiled lids. Run under a hot tap to clean and then turn the jars upside down on the bench. This helps to seal the lid properly. Leave to cool. Turn the right way up and test the jar lids by pushing the top. There should be no give or pop.
These pickles are ready to eat the next day. They are really good with cheese!
Store in a cool dark place for up to 6-12 months.