Pickled Apple Cucumber with Dill
12 hrs 25 mins
When gifted some apple cucumbers I went looking for recipes to use them in. Unfortunately there are not a lot of recipes out there, so I had to get a little creative!
Keyword: Cucumber, Cucumber and Dill Pickle, Dill
Quantity: 5 200ml jars
- 6 apple cucumbers
- 2 brown onions
- 2 tbsp sea salt*
- 3/4 cup sugar
- 3 cups white vinegar
- 1 tsp yellow mustard seeds
- 5 tsp currants*
- 1/4 red capsicum
- fresh dill
Peel the cucumbers and slice into 1 cm thick rounds.
Peel the onions and thinly slice.
Layer the cucumber and onions into a large, non-reactive bowl, lightly sprinkling with salt between each layer. Cover with a tea towel or lid and set aside overnight.
The following day, rinse the cucumbers and onions under cold running water, and drain well.
Cut the capsicum into long thin strips.
Rinse the dill under cold running water.
Make the pickling mix by combining the sugar, vinegar and mustard seeds in a saucepan, bring to the boil over medium heat and then reduce to a simmer. Simmer for five minutes.
Reduce the heat to very low, to the pickling mix hot while you pack the jars.
Pack the cucumbers and onions into your jars, adding one or two sprigs of dill, a few slices of capsicum and a teaspoon of currants to each jar as you go.
Pour the hot liquid over the vegetables and seal.
When cold, label and then store in a dark cool place
- Ensure that the salt you use is pure salt without any additives.
- As the skin of apple cucumbers is quite tough, they should be peeled before pickling.
- You will need 1 tsp currants per jar.