Quick & easy condiments … Gran’s Cucumber Pickles & a Red Onion Chutney
My mother in law does these fantastic red capsicum pickles, they are super sweet but tart at the same time. Really yummy. This reminded me of the awesome benefits of a jar or two in the fridge, for those quick salads we trot out day after day. I had no red capsicum so made a cucumber pickle and red onion chutney. Both are yummy and great for those who like a bit of a savoury nibble as well ! Enjoy !
Gran's Cucumber Pickles
2015-10-16 03:47:55
Serves 10
Much like the McDonalds or Subway pickles, super easy to make and great for adding a bit of zing to salads or for a quick savoury treat on the end of your fork !
Prep Time
15 min
Ingredients
- 350g cucumber, sliced thinly (I used 1 pkt of Coles mini cucumbers)
- 1 brown onion, peeled, halved and sliced thinly
- 1/4 cup salt (this is removed along the way)
- 1 1/2 cups apple cider vinegar
- 2 tsp Stevia
- 1 tbs English whole grain mustard
- 2 whole cloves
- 1/2 tsp ground turmeric
Instructions
- Layer the cucumber and onion in a sieve over a bowl, sprinkling with salt after each layer. Place a bowl on top to weight them down. After 30 minutes, rinse the onion and cucumber well to get rid of the salt and drain off the liquid in the sieve.
- Combine the vinegar, cloves, mustard seeds, Stevia and turmeric and mix in a pan. Bring slowly to the boil, stirring for a few minutes until the Stevia has dissolved.
- Add the well-drained cucumber and onion mix and stir for 3 mins until it starts to go yellow and wilt a little. Using a slotted spoon, transfer the mix to a glass jar or container, leaving the liquid in the saucepan.
- Bring the leftover liquid back to the boil and simmer until slightly reduced for about 15 minutes (you may need to add a little water if it is reducing too much). Tip it on top of the pickles in the jar or container. Let cool and place in the fridge.
Notes
- These pickles last for at least a week in the fridge (I have had a batch in the fridge for just over two weeks and they were fine)
- You can do it the "proper" way and sterilise the jars, fill them to the brim with the vinegar and store. Personally, they don't last long enough to bother.
- You can also pickle other vegetables like roasted red peppers, mushrooms and even cherry tomatoes.
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Red onion chutney
2015-10-16 03:15:56
Serves 10
Sweet and tart onion chutney, great for putting on salads or steamed vegetables. Also great with the Opti Cook hash browns or Mushroom Burger !
Ingredients
- 2 tbs olive oil
- 1 red onion
- 15 ml balsamic vinegar
- 2 bay leaves
- 15ml red wine vinegar
- 4 tsp stevia
- 1 tsp whole grain mustard
- 1 cup vege/chicken stock
Instructions
- Add 1 tbs olive oil to a saucepan. Slice onion into thin rounds. Place in pan and cook for 15 mins on low heat until translucent.
- Add stevia and cook for a further 10 minutes in low heat.
- Add both vinegar, mustard and stock. Let cook until water has evaporated, approx. 20 mins.
- Set aside to cool, removing the bay leaves.
Notes
- This chutney can be stored in the fridge for 5 days in an airtight container.
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