Ingredients
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1
-
2
-
1/2
-
2 - 3
-
4 - 5
-
200
-
-
-
-
-
-
-
-
-
Directions
Pickled Lebanese Cucumber, A delightfully tangy pickle especially served with cheese or in a sandwich or tossed in a salad, A delightfully tangy pickle especially served with cheese or in a sandwich or tossed in a salad
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Steps
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1
Done
|
Place the Water, Vinegar, Sliced Garlic and Coriander Seeds Into a Small Saucepan and Bring to the Boil, Simmer For 10 Minutes and Leave to Cool. |
|
2
Done
|
Slice the Cucumbers to About 1/3rd Inches Thick (used a Slicer to Make Sure They Were All the Same Thickness) Place in a Plastic Bowl and Sprinkle the Salt in Layers Over the Cucumber. |
|
3
Done
|
Cover and Leave For at Least 4 Hours Stirring Every So Often - This Dehydrates the Slices (and Forces the Water Out of the Cucumber)) This Is D One So That the Vinegar Will Penetrate Easily. |
|
4
Done
|
Rinse the Cucumber 3 Times, Changing the Water Completely Every Time. Leave to Drain and Dry Off. |
|
5
Done
|
Pack Into Sterile Glass Jars Carefully and Pour in the Liquid, Spooning in the Garlic and Coriander Seeds. Seal and Leave in a Cupboard For One to Two Weeks. Serve and Enjoy. |
