1 large English cucumber, sliced 2-3mm thick, optional to halve slices
2 large white onions, halved, sliced 3-4mm thick
250ml white wine vinegar
10 ml turmeric powder
2-3 star anise
5ml mixed peppercorns or pickling spice
3-4 bay leaves
1-2 chilies (green or red) – optional
When making pickles always use a non-corrosive pan. I use stainless steel. Never use copper or aluminium pans or utensils for highly acidic or very alkaline foods.
Place all ingredients except cucumber in a saucepan.
Bring to boil.
Taste, if too acidic to personal taste add more sugar.
Add cucumber & bring back to boil for 1 minute.
Place in a serving dish or in clean jars.
Allow to stand for at least 3 hours before serving chilled or at room temperature.
Keeps in fridge for weeks.