6 medium onions, thinly sliced
1 green pepper and
1 sweet red pepper, washed, seeded and cut into thin strips
16 cups sliced cucumbers, about ¼ inch thick
1/3 cup course pickling salt
Layer vegetables in large pot, sprinkling salt between layers. Mix a tray of ice cubes throughout the vegetables, cover with another tray of ice cubes. Cover with an inverted plate and leave 3 hours; drain well and pick out any pieces of ice remaining, drain again.
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Bring to Boil:
3 cups white vinegar
5 cups sugar
1 ½ tsp. turmeric
1 ½ tsp. celery seeds
2 Tbsp. mustard seeds
Heat to boiling point only, pour over vegetables and bring to boil again. Pack into hot, sterilized jars, seal immediately.
Note: the best size of cucumbers for these pickles are about 1½ ins. in diameter and 4 – 5 inches long.
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2 cucumbers, thinly sliced
½ red pepper, finely sliced
½ red onion, finely sliced
Assorted lettuces
For the Dressing:
1 small (1 tbsp) finely chopped French shallot
¼ cup cranberry juice
2 tbsp cider vinegar
2 tbsp canola Oil
1 tsp honey
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Pour all ingredients into a screw-top jar. Shake vigorously. Refrigerate for one hour to allow flavours to enhance.
In bowl toss together the cucumber, pepper and red onion. Arrange some lettuce leaves in the middle of the plate and arrange the cucumber on top. |
