They were so easy to prepare- cut in half lengthways and scoop out the seeds. Thinly slice two small onions and mix in with the cucumbers and salt. Leave for 5 hours, drain and then layer with yellow mustard seeds and flaked chillies. Cover with wine vinegar and float a couple of tablespoons of oil on the top. Kept in a cool place, these will be ready in a couple of weeks.
They look great already!
ReplyDeleteFunny, funny: pickled cucumbers are what Americans call "pickles" - and that's about ALL they'll pickle, too. Unless it's onions.
ReplyDeleteYou ought to try out some of Alton Brown's pickles - particularly the curry ones, and the carrot ones. Yum!