- 2 Woolworths Mediterranean cucumbers
- 1 red onion , thinly sliced
- 4 T coarse salt
- For the pickle:
- 2 T mustard seeds
- 2 t cumin seeds
- 2 t coriander seeds
- 2 t smoked chilli flakes
- 2 cups apple cider vinegar
- 1 T ground turmeric
- 1 cup maple syrup
Using a crinkle-cut slicer, slice the cucumber into rounds and place in a bowl with the onion and salt. Toss well to coat the vegetables in the salt. Set aside while preparing the pickling liquid.
To make the pickling liquid, toast the mustard, cumin and coriander seeds in a pan over a medium heat until fragrant. Add the chilli flakes, vinegar and turmeric.
Bring to a gentle simmer, then add the maple syrup. Bring to a gentle simmer once again and cook for 1 minute.
Rinse the cucumber and onion and shake off any excess water. Place the cucumber and onion in the simmering pickling liquid and stir for 1 minute. Remove from the heat and pour into a sterilised jar. Allow to cool to room temperature before serving.
Cook’s note: Serve the pickle with cream cheese spread onto rye bread.