Pickled cucumbers with mustard and Thai basil
Ingredients
for 2 people
| ½ | cucumber, halved, seeds removed, diced |
| ½ | onion, finely chopped |
| 2 ½ dl | white wine vinegar |
| 20 g | sugar |
| ½ tbsp | mustard seeds |
| ¼ tsp | salt |
| a little | pepper |
| 2 sprig | Thai basil, finely chopped |
How it's done
Pickles
Place the diced cucumber in a pan along with all the other ingredients up to and including the pepper, mix and bring to the boil. Reduce the heat, simmer for approx. 7 mins., stirring occasionally. Add the basil, mix. While still boiling hot, pour into the clean preserving jar that has been rinsed with hot water, fill to just below the rim. Seal immediately, place on a towel and leave to cool.
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