A Jad Cucumber Pickle Recipes
A JAD - CUCUMBER PICKLE
Make and share this A Jad - Cucumber Pickle recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Slice the cucumber in four lengthwise, then slice the pieces to segments about an eighth of an inch thick.
- Slice the tops of the chilies (green ones can be used if red are not available, but Thais like the color contrast), tap out any loose seeds and discard, then slice the chilies across into thin rounds.
- Slice the shallots and water chestnuts.
- Combine and serve. This will keep 2 or 3 weeks in a refrigerator.
Nutrition Facts : Calories 4.3, Sodium 0.7, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 0.1
CUCUMBER PICKLE
Cucumber and onion pickle
Provided by tarilang
Time 1h15m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Layer cucumber and onions in colander over a bowl, sprinkling with sea salt along the way. Weigh down with a plate and leave for a few hours
- Combine vinegar, sugar, seeds, cloves and turmeric into the pan. Bring slowly to the boil until the sugar dissloves
- Add well drained cucumber and onions, mix thoroughly and bring to boil for 1 minute. Using slotted spoon, put cucumber and onions into sterilised jars. Leave liquid in the pan, boil to reduce the liquid (15 mins or so), then pour over cucumber and onions in jars to the brim. Ready to eat in 4-6 months
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- In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
- All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
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