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Monday, December 10, 2012,12:34 AM by

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Makes :
1 Small Bottle

Preparation Time :
30 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Thinly slice the cucumbers, then layer the cucumber and onion slices in a large bowl, sprinkling each layer with salt.
  • Leave for 1 hour, then drain and rinse well.
  • Put vinegar, sugar and celery and mustard seeds in a saucepan and heat gently, stirring, until sugar has dissolved.
  • Bring to boil and boil for 3 minutes.
  • Pack the vegetable slices into pre-heated jars and add enough hot vinegar mixture to cover.
  • Cover immediately with airtight, vinegar-proof tops.
  • This pickle must be stored in a dark place or the cucumber will lose its colour. Store for 2 months to mature before eating.


  • 3 large ridge or smooth-skinned cucumbers
  • 4 large onions, skinned and sliced
  • Salt to taste
  • 50 ml distilled white vinegar 150g sugar
  • 5 ml celery seeds
  • 5 ml  black mustard seeds

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