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Sweet Pickled Cucumber
Posted By Helen Jackson On November 12, 2011 @ 11:08 am In Recipes | No Comments
This is the perfect condiment for poached salmon [1]. Make the week ahead to let the flavours develop and give you time to do other Christmas day chores.
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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[1] poached salmon: https://www.foodlovers.co.nz/recipes/poached-salmon-with-dill-and-cucumber.html
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