
Pickled Apple Cucumber with Dill
Prep Time
20 mins
Cook Time
5 mins
Resting Time
12 hrs
Total Time
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!
Category:
Preserves
Style:
Australian
Keyword:
Cucumber, Cucumber and Dill Pickle, Dill
Quantity: 5 200ml jars
Ingredients
- 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
Instructions
-
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
Notes
- 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.