These don’t take long. Assemble all ingredients first to save time.
Keeps well in a container for a week or so.
1 hour for the whole process.
3 punnets of pickling cucumbers (cukes), quartered lengthways
(or 2 Lebanese cucumbers cut in half, then into spears)
1 ts vegetable oil
½ ts brown (black) mustard seeds
¼ ts ground turmeric
|Combine in a bowl||½ ts black peppercorns|
½ ts whole allspice
½ ts coriander seeds
1 ts cumin seeds
3 cardamom pod, smashed open
2 dried bird’s eye chillis, smashed
|Combine in a jug||½ cup water|
1 cup vinegar (white or apple cider)
½ cup fresh lime juice
4 TB brown sugar
1½ TB kosher salt
4 cloves of garlic, smashed
1″ piece of fresh ginger, in chunky slices
1 – Warm oil in a small saucepan over medium heat. Add mustard seeds and cook until they start popping. (Covering the pan is a good idea)
2 – Add remaining spices except turmeric. Stir and cook until fragrant.
3 – Add turmeric, heat until sizzling.
4 – Add liquids, starting slowly. Bring to the boil and then simmer for 2 minutes.
5 – Place cucumbers in a bowl. Pour hot pickling brine over the cucumbers and add a weight to keep them submerged if needed. Let cool to room temperature before serving.