- 2 medium cucumbers
- 1 medium onion, peeled
- 1 green pepper, deseeded
- 3 level tbsp salt
- 500ml (16fl oz) white wine vinegar
- 100g (3½oz) caster sugar
Woman's Weekly cookery editor Sue McMahon says: Heat the vinegar in a stainless steel pan rather than an aluminium one; the vinegar’s acidity will react with the aluminium.
- Slice the cucumbers, onion and green pepper very thinly, preferably using a mandolin, and cutting the cucumber at a slight angle to give longer slices.
- Put vegetable slices in a bowl and spoon salt over. Stir, then leave for 1-2 hrs, stirring occasionally, but not breaking up the cucumber. The salt should draw the liquid from cucumber.
- Tip the vegetables into a colander and rinse them well, then pat dry on absorbent kitchen paper. Pack vegetables well into the sterilised jars.
- Pour the vinegar into a pan and add the sugar. Warm until the sugar dissolves.
- Remove pan from the heat and pour the vinegar into the jars to completely cover the vegetables.
- Leave mixture in the jars to go completely cold, then cover and seal jars with vinegar-proof lids. This pickle is best left for 1 week before eating. It will keep
- refrigerated for up to 1 month. (Not suitable for freezing).
Nutritional information is for the maximum number of servings
Nutritional information per portion
- Calories 10(kcal)
- Saturates 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.