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4
Ingredients
6 jar(s)
Pickled cucumbers (or zucchinis)
- 1000 g cucumbers, in 2-3mm slices
- 400 g brown onion, in 2-3mm slices
- 80 g fine salt
- 125 g water
- 2 sprigs dill, fresh
- 400 g raw sugar
- 500 g white vinegar
- 1 tbsp Mustard seeds, yellow
- 0.25 tsp ground turmeric
- 0.25 tsp cayenne pepper
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6
3h 15min
Preparation 3h 15minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 31
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5
Recipe's preparation
- Place a large glass or ceramic bowl into the Thermomix lid, set scales to zero, and weigh in 1000g (1kg) sliced cucumbers and 400g sliced brown onions.
- Sprinkle with 80g of salt and drizzle with 125g water. Then toss to combine. Set aside, covered, for 3 hours, stirring occasionally.
- Meanwhile, sterilise about 6 large glass jars.
- After 3 hours, drain and rinse cucumbers and onion using your Varoma dish, then prepare pickling liquid.
Place dill into Thermomix mixing bowl and chop 3 Seconds, Speed 7. Scrape down and repeat if neccessary. - Weigh in 400g sugar, 500g white vinegar, 1 tbsp mustard seeds, 1/4 tsp turmeric and 1/4 tsp cayenne pepper.
- Set timer for 10 Minutes/100 degrees/Speed 1.
- While liquid comes to the boil, fill your sterilised jars with cucumbers and onions, packing down quite firmly, and leaving a 2cm headspace at the top of each jar.
- Once liquid has boiled, pour enough into each jar to cover the cucumbers and carefully put lids in place.
Pickled cucumbers (or zucchinis)
10
Accessories you need
-
Varoma
buy now -
Spatula TM5/TM6
buy now
11
Tip
Pickles can be stored in the pantry, as long are jars have been properly sterilized. Otherwise, keep them in the fridge.
This recipe works just as well with zucchini.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentVery yum recipe. I skipped the dill and cayenne...
Very yum recipe. I skipped the dill and cayenne and onions and added half tsp celery salt. Nice and crunchy and not too sweet.
thanks for a great recipe!...
thanks for a great recipe!
how long do they last in the pantry, and also how long do they last in the fridge once opened? thankyou ☺️
Our whole family loves this recipe! Thanks for...
Our whole family loves this recipe! Thanks for posting.
Great recipe. This tastes like bread and butter...
Great recipe. This tastes like bread and butter cucumbers. I had 850g of pickling cucumbers and it made 5 jars.