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P&B Pickled cucumbers
Burgers
Other
Over 2 hours
Vegetables/vegetarian
Easy
Serves
40 to 60

A sharp crunchy pickle to help cut through any rich meaty burger

Recipe courtesy of
Ingredients
  • Cucumber pickle
  • White wine vinegar 160g
  • Cider vinegar 240g
  • Caster sugar 300g
  • Table salt 40g
  • Mustard seeds 20g
  • Turmeric 4g
  • Celery seeds 4g
  • Corrinader seeds 4g
  • Cucumbers around 1800g or 6 cucumbers
Method
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Method
  1. Thinly slice the cucmbers so that the cucmbers is in small circles about the width of a pound coin.
  2. Salt the cucmbers gerneously and leave in a sieve over a bowl to allow the excess water to drain out. You can leave them to salt uo to 8 hours but over 2 hours as a minimum.
  3. Using a muslin or kitchen cloth take the cucumbers in small batches and squeeze until all excess liquid is removed and set aside.
  4. Take a frying pan and place on a low heat. Add the celery seeds, corriander seeds and mustard seeds and toast until lighty coloured and set aside.
  5. In a large pan take the white wine vinegar, cider vinegar, caster sugar, toasted seed mix and bring to a boil.
  6. Add the cucumbers and bring the spiced cucumber mix back up to boil.
  7. Once it gets to a boil let it simmer for 2 minutes and then remove from the heat and let it cool.
  8. Place the cuucmbers along woht the liquid in kilner jars or an appropriate pot and refrigerate until use.
  9. The flavour will improve over time and will last up to a month to be used as a side for rich meats or as a topping for any burger.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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