Mustard and Turmeric Sweet Pickled Cucumbers

Something for lovers of pickles! Unusual sweet pickled qukes or Lebanese cucumber slices in turmeric and mustard brine. It's an easy and simple recipe that you will love! Use these sweet pickled cucumbers in your salad, on burgers, tacos, or as a side dish. They are vegan and gluten-free.

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Course: Appetizer, Side Dish

Cuisine: American, Chinese, European

Keyword: cucumbers, mustard, pickled cucumbers, pickles, turmeric

Prep Time: 4 10

Cook Time: 3

Total Time: 4 13

Servings: jar (1 litre)

Calories: 4258kcal

Equipment

Jar with a lid (about 1 litre)

Ingredients

500 g qukes or Lebanese cucumbers sliced
1 large red onion peeled and sliced
1/3 cup salt
5 cups granulated white sugar¹⁾
4 cups white vinegar²⁾
1 cup distilled water
2 tbsp mustard seeds
6cm/2.3inch piece turmeric³⁾ peeled and grated

Instructions

Place the sliced cucumbers and onion in a bowl and sprinkle them with salt. Set it aside for 4 hours.
After 4 hours, discard the brine (liquid) that cucumber and onion released. Keep the cucumbers and onions and rinse them shortly with water to get rid of any remaining salt. Place them in a clean jar.
Place the rest of the ingredients in a medium saucepan and bring it to a boil. Boil for 3 minutes until the brine thickens.
Pour the brine over the cucumbers while still hot. Close with a lid. Serve when completely cooled down.

Notes

1)White sugar can be replaced with raw brown sugar as a healthier solution.

2)White vinegar can be substituted with apple cider vinegar (cheaper option) or white rice vinegar (more expensive option).

3)Freshly grated turmeric root can be replaced with 1 heaped tbsp ground turmeric. However, for the best flavour I strongly recommend using fresh root.

4)Once open, the jar of pickled cucumbers can be stored up to 1 week in a fridge.

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