Don’t let those left over cucumbers go to waste. Give this recipe for bread and butter cucumbers a go instead.
The same recipe can be used for pickling beans. I would slice the beans into 5cm pieces to allow the salt, and later vinegar, to penetrate and preserve effectively.
In this recipe “wet” brine is used. However, you can just mix the cucumbers with the salt (called “dry” brining) if preferred and then drain off the resulting liquid that forms after about 3 hours.
Bread and Butter Cucumbers
1.25kg cucumbers (peel if skins are tough)
2 large onions, peeled
½ cup salt
875ml white or cider vinegar
2 cups sugar
1 teaspoon curry powder
2 teaspoons mustard seeds
1 bay leaf
Cut the cucumbers and onions into 8mm slices. Place in a large bowl with the salt and barely cover with water and stir to combine. Leave to stand for a few hours.
Combine the remaining ingredients in a large saucepan; bring to the boil, stirring often.
Drain the vegetables in a colander and add to the boiling vinegar mixture. Bring back to the boil, then remove from heat.
Spoon into sterilised jars and seal immediately. Be sure to use all the vinegar, otherwise they may not keep well.