COOK with Elizabeth

Press, Volume XCV, Issue 28251, 12 April 1957, Page 2

COOK with Elizabeth

Sweet Cucumber Pickle When a recipe for sweet cucumber pickle was published on April 3 a line was omitted. The recipe is now repeated with the correction made.

There is not a day in the winter months when sauce and relishes and pickles do not play a part in simplifying the task of making meals varied and interesting. They make cold meat more interesting, they put a pep into soups and casseroles, they provide an endless source of inspiration for sandwich fillings and cocktail savouries, and they help turn an odd end of left-over meat into a chef-inspired dish. Any effort that can be made now while the vegetables are plentiful is repaid a thousandfold. Cucumbers are plentiful and cheap at present, so it is the ideal moment to make this sweet cucumber pickle.

Sweet Cucumber Pickle: 41b diced onions, 41b diced cucumber. 1 cup salt, 2J quarts vinegar, 3 cups sugar, 1 cup flour; 6 tablespoons mustard, 1 tablespoon turmeric.

Unwrap the onions from their brown paper and chop into small dice. Peel the cucumbers and chop also into dice. Combine with the onion in a crock or large bowl and sprinkle with one cup of common salt. Pour over sufficient cold water to just cover and stand over night. Drain thoroughly. Bring 2J quarts of vinegar to the boil and add the vegetables. Boil until clear and tender. Stir in 3 cups of sugar. Mix 6 tablespoons of mustard, 1 cup of flour and 1 tablespoon of turmeric with sufficient vinegar to mix to a smooth paste. Stir into the boiling mixture and cook, stirring to prevent sticking, for five minutes. Put into small pots and cover while still hot.