Sweet and Spicy Cucumber Pickles

My last cucumber pickle recipe is a delicious asian flavoured sweet and spicy pickle with ginger, chilli and coriander seeds. Like all the others it is very yummy with a piece of toast and cheese, but it's flavour is so different to other cucumber pickles that I was really excited to discover this recipe. You get like that when you have hundreds of cucumbers to pickle.

 So yummy with toast and cheese

So yummy with toast and cheese

SWEET AND SPICY CUCUMBER PICKLES

1.5kg cucumbers, sliced

1 tablespoon salt

2 large cloves of garlic, crushed

3 cm piece of fresh ginger, grated

3 tablespoons of sugar

1 tablespoon of dried chilli

1/2 tablespoon of coriander seeds, lightly crushed

zest of 1 small lemon

1 cup of vinegar (I used mostly apple cider vinegar with a little malt vinegar)

1 cup of water

Toss the salt through the sliced cucumbers and place in a colander for about two hours.

Wash 5 jars and pack the cucumber into the jars.

Combine the rest of the ingredients in a pot and heat. Once the solution is boiling, pour into the jars.

These pickles should be processed in a boiling water bath for 5 minutes. They will be ready to eat within a week, but as usual, they will definitely taste better if you wait a little longer.

 All the ingredients

All the ingredients

 Look at those crinkle cut cucumbers...

Look at those crinkle cut cucumbers...

 Sugar and Spice

Sugar and Spice

 ...and the pickles

...and the pickles