Cucumber and Pineapple pickle
2 cucumbers (around 25cm long, diced, peeled and pipped)
4 medium onions (diced)
1 and 1/2 cups white sugar
1 x 450 gram can crushed pineapple
2 cups cider or white vinegar
3 teaspoons of salt
2 teaspoons turmeric powder
1 tablespoon curry powder
2 tablespoons celery seeds or fennel seeds
8 – 10 teaspoons cornflour for thickening
Boil for ½ hour to 45 mins
Thicken with 1 ½ tablespoons cornflour and 1 tablespoon curry. Mixed with a little vinegar. Add this to the mix and simmer again for 10 mins. You may need more thickening depending on consistency
Makes 6 small jars. Clean and steralise jars. Simmer lids in pot of water.
Pic of cucumber Diced
Ready to cook, with vinegar and onions, sugar etc all added
Ready to bottle
