Sweet Pickled Cucumber

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This is the perfect condiment for poached salmon. Make the week ahead to let the flavours develop and give you time to do other Christmas day chores.



  • 2 telegraph cucumbers, thinly sliced
  • 2 large onions, thinly sliced
  • 2 tablespoons salt
  • 350ml white wine vinegar
  • 300g soft brown sugar
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cloves
  • 1 tablespoon mustard seeds


In a large colander and layer the cucumbers and onions with salt. Place a suitably-sized plate over them and press it down with a heavy weight. Leave the colander to drain for 3 hours. Then pour off or squeeze out as much liquid as possible.

In a large saucepan put the vinegar, sugar and spices and stir over a medium heat until the sugar has completely dissolved. Add the drained cucumber and onion slices, bring it all up to the boil and simmer (uncovered) for 1 minute only.

Remove the pan from the heat and using, a draining spoon, spoon the cucumber and onion into a storage jars with lids.

Boil the spiced vinegar mixture again for 15 minutes and then pour it into the warm sterilised jars. Seal the jars. Store in fridge.

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