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.
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.