There’s not much in the way of fresh fruit and veg that’s cheap in Singapore, but the local cucumber isn’t too bad so we eat a lot of this amazing pickle. Makes a cheese sandwich a lot more interesting.
For two good sized jars I used 4 medium cucumbers and 2 onions. Red onions go a pretty pink colour when they are pickled. I like having about half as much onion as cucumber so its not too strong. Slice the onion really thinly and use a vegetable peeler to get super thin slices of cucumber.
Bring to the boil 500ml vinegar, 500ml water, three quarter cup of sugar, 2 teaspoons of mustard seeds and 1 teaspoon of cloves. Add the cucumber and onion and bring back to the boil. Remove from the heat and pack into sterilised jars. Keep in the fridge after opening.
I did learn something scary about vinegar whilst doing this, some of the vinegar in the store here was labeled ‘imitation’ so I consulted the google oracle and it turns out that vinegar can be made from petrochemicals. Although it’s considered food safe I was a lot happier buying vinegar fermented from grain or sugar for something we are going to eat. Checking food labels is pretty important. If you want to read more about vinegar there’s a great article here.
Now go pile your pickle onto a nice fresh slice of home made bread with a thick slab of cheese.