Sunday, October 10, 2010
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy Lamb Tagine Recipe . Enjoy tasty Middle Eastern food and learn how to make tasty Bread & butter pickles.
Lebanese cucumbers are smaller and sweeter than their larger cousins. Team them with vinegar and spices to make a classic pickle to transform your sandwiches and cold meats.
Preparation Time 10 minutes
Cooking Time 5 minutes
Makes 3 1/3 cups
5 large Lebanese cucumbers, trimmed, cut into 5mm-thick slices
2 small brown onions, halved, thinly sliced
1 tbs salt
375ml (1 1/2 cups) apple cider vinegar
215g (1 cup) caster sugar
2 tsp mustard seeds
2 tsp coriander seeds
Large pinch of ground turmeric
1. Place the cucumber, onion and salt in a bowl. Toss to combine. Cover with plastic wrap. Place in the fridge overnight to soften. Rinse the cucumber mixture in a colander. Pat dry with paper towel.
2. Place vinegar, sugar, mustard seeds, coriander seeds and turmeric in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Add the cucumber mixture. Bring to a simmer.
3. Transfer the mixture to clean, dry glass jars. Seal and invert for 2 minutes. Set aside for 1 day to develop the flavours.
Storage tip: Keep in the fridge for up to 6 months.
Know-how: Store cucumbers in a plastic bag in the fridge. Keep away from apples and tomatoes — they produce a gas that causes cucumbers to deteriorate faster.
Cucumbers taste great with garlic, yoghurt or red onion.
Cucumbers are 96 per cent water, so they’re refreshing on a hot day.
Good Taste - January 2010, Page 22
Recipe by Alison Adams
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