Marie Cook Shop

seedless English cucumbers
1/2 cup (125ml) water
1/2 cup (125ml) white vinegar
3/4 cup sugar
1 small k**b fresh turmeric, sliced
1 teaspoon kosher salt
1/8 teaspoon crushed red chile flakes
1 teaspoon whole black peppercorns
1 red onion (or shallot)
Shredded mint leaves (optional)

DIRECTIONS
1. Cut the cucumbers into very thin slices (using a mandoline works wonders for this job) and thinly slice the red onion as well. Lay cucumber and onion in the bottom of a mason jar, top with red chili pepper flakes, peppercorns, turmeric slices and mint leaves. Repeat the process with another layer of cucumbers and so on.

2. In a small saucepan, heat water, white vinegar, sugar and salt until simmering. Remove from heat and cool to room temperature.

3. Pour over the cucumbers, tossing lightly to coat. Cover tightly and refrigerate for at least 30 minutes and keep up to 1 week. Enjoy!

Ingredients

Brine
3 cups (750 mL) White Vinegar
5 cups (1250 mL) Still Water
4 Whole Star Anise
2 tbsp (30 mL) Whole Coriander Seed
2 tsp (10 mL) Whole Dill Seed
2 tsp (10 mL) Whole Mustard Seed
2 tbsp (30 mL) White Granulated Sugar
1 tbsp (15 mL) Flaked or Coarse sea salt, KosherSalt or pickling salt
OPTIONAL: ½ tsp Fresh Ground Black Pepper
If you are pickling peppers:
4 Ontario Greenhouse Red Bell Peppers – trimmed, cored and thinly sliced
4 Ontario Greenhouse Yellow Bell Peppers – trimmed, cored and thinly sliced
4 Ontario Greenhouse Orange Bell Peppers – trimmed, cored and thinly sliced
4 Garlic Cloves – trimmed and peeled
4 Bay Leaves
4 sprigs of fresh oregano
If you are pickling cucumbers:
8 Ontario greenhouse cucumbers
4 sprigs of fresh dill
Instructions

Combine vinegar, water, star anise, coriander seed, dill seed, mustard seed, sugar, salt, and pepper in a saucepan.
Bring to a boil, reduce to simmer.
Fill a large stockpot ¾ full of water, bring to boil, add canning jars, lids, and tools, boil for 10 minutes.
Remove jars with sterilized utensils, careful not to touch any surfaces.

Ingredients 400 g baby/pickling cucumbers See Note 1. 1 1/2 tbsp coarse salt See Note 2 and 3. 1 small red onion. 1 cup (250 ml) rice wine vinegar See Note 4. 1 cup (225 g) sugar. 1 star anise. 1 tbsp chilli/red pepper flakes See Note 3. 1 tbsp ginger, freshly grated See Note 3.DIRECTIONS
1. Cut the cucumbers into very thin slices (using a mandoline works wonders for this job) and thinly slice the red onion as well. Lay cucumber and onion in the bottom of a mason jar, top with red chili pepper flakes, peppercorns, turmeric slices and mint leaves. Repeat the process with another layer of cucumbers and so on.

2. In a small saucepan, heat water, white vinegar, sugar and salt until simmering. Remove from heat and cool to room temperature.

3. Pour over the cucumbers, tossing lightly to coat. Cover tightly and refrigerate for at least 30 minutes and keep up to 1 week. Enjoy!