Pickled Lebanese Cucumber |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A delightfully tangy pickle especially served with cheese or in a sandwich or tossed in a salad Ingredients:
1 kg cucumber |
2 cups water |
1/2 cup vinegar, white |
2 -3 teaspoons coriander seeds |
4 -5 garlic cloves, large |
200 g salt |
Directions:
1. Place the water, vinegar, sliced garlic and coriander seeds into a small saucepan and bring to the boil, simmer for 10 minutes and leave to cool.
2. Slice the Cucumbers to about 1/3rd inches thick (I used a slicer to make sure they were all the same thickness) place in a plastic bowl and sprinkle the salt in layers over the cucumber.
3. cover and leave for at least 4 hours stirring every so often - this dehydrates the slices (and forces the water out of the cucumber)) this is d one so that the vinegar will penetrate easily.
4. Rinse the cucumber 3 times, changing the water completely every time. Leave to drain and dry off.
5. Pack into sterile glass jars carefully and pour in the liquid, spooning in the garlic and coriander seeds. Seal and leave in a cupboard for one to two weeks. Serve and enjoy.
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