Jo’s Award Winning Cucumber Chutney Recipe

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Jo’s Award Winning Cucumber Chutney Recipe

4 large cucumbers

3 medium onions

2 oz salt

For the syrup:

1 pt white wine vinegar

1 lb soft brown sugar

1/2level tsp of ground turmeric

1/4 level tsp of ground cloves

1 tbsp of mustard seed (we used black)

 

 

 

 

 

Wash cucumber and slice very thinly (we used Danny’s

natty Japanese mandolin for slicing the cucumber and

the onion).

Peel the onions and slice very thinly.

In a large bowl, layer cucumbers and onions with a

sprinkling of salt in between the layers. Weigh down

with a plate.

Stand for three hours.

After three hours, pour away the liquid and rinse the

cucumbers and onions under running water twice.

 

Put vinegar, sugar and spices in a stainless steel or

non stick saucepan and stir over a medium heat until

the sugar is dissolved.

Add the cucumber and onions to the saucepan and bring

to the boil.

Boil syrup and vegetables for a couple of minutes.

Remove the vegetables with a slotted spoon and set

aside.

Reduce remaining syrup for 15-20 min.

After ten minutes or so, gently fill warm, sterilised

jars with vegetables. Don’t press down.

When syrup has reduced, pour over vegetables in jars.

Cover immediately with plastic lined, sterilised metal

lids. When cold, label and store in a cool, dark

place, away from damp.

 

Source: The Cottage Smallholder dot com

Formatted by Chupa Babi in MC: 07.14.07

 

AuthorNote; Being independent, we also put a large

sprig of wild fennel in each jar when we added the

vegetables.

 

ChupaNote: let sit on the shelf for a month to age and

blend.

 

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