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Spicy cucumber pickle
Mustard, turmeric & star anise
Dairy-free
df
Vegan
vg
Vegetarian
v
Spicy cucumber pickle
Mustard, turmeric & star anise
Dairy-free
df
Vegan
vg
Vegetarian
v
Makes
1 large jar
Cooks In
1 hour 10 minutes
Difficulty
Super easy
Jamie Magazine
Vegetables
Christmas
Asian
Gift
Sides
Nutrition per serving
Calories
37
2%
Fat
0.6g
1%
Saturates
0g
0%
Sugars
7.2g
8%
Salt
0.6g
10%
Protein
1g
2%
Carbs
7.2g
3%
Fibre
0.6g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Charlie Clapp
Tap For Method
Ingredients
6 pickling cucumbers , or 2 regular-sized cucumbers
2 banana shallots
2 teaspoons mustard seeds
½ teaspoon ground turmeric
2 star anise
75 g caster sugar
150 ml vinegar
Tap For Method
Recipe From
Jamie Magazine
By Charlie Clapp
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Tap For Ingredients
Method
Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.
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Recipe From
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