Cucumber Pickle (with my warmer variation)
4 – 5 lbs sliced cucumber – unpeeled
4 – 6 oz salt
1.5 pints white vinegar
.5 tablespoon celery seeds (or Cumin seeds for a ‘warmer’ pickle)
1 tablespoon of mustard seeds
.75 teaspoon of curry powder
1, Layer sliced cucumber with sprinkled salt and leave overnight.
2, Drain and rinse thoroughly.
3, Drain well.
4, Place all other ingredients into a large saucepan and heat gently until the sugar is dissolved.
5, Bring to the boil and add the cucumber slices
6, Return to the boil and simmer for 4 – 5 minutes, stirring well.
7, pack into warmed jars, cover securely (film and lids) and label.
makes 5 – 6 lbs (I usually pack this pickle into smaller jars)