We are trying to manage our salt intake - but I did think a bit more salt might be good. Wondering if anyone else found this?

Add the seasoning mixture to a small pot along with the vegetable oil, lemon juice, vinegar (if using) and salt. Gently warm on medium heat just a minute or two (do not boil), then pour the liquid over the sliced peppers. Chillies. I used red chillies (bird’s eye chillies) but you can use any variety of your choice. This recipe works well with Thai chillies, jalapeños, habaneros, etc.

In a large mason jar (such as quart mason jars), add the dill, garlic, red pepper flake, and chopped onion into the bottom of the jar. I am trying this! It’s just sitting in my fridge waiting for me to try! I did make just a few adjustments. I used dry dill and some already minced garlic because I didn’t have fresh! It smelled so good :)

Store open jars in the refrigerator. Once you open a jar, store it in the refrigerator versus at room temperature. Once the seal is broken, the cucumbers become much more perishable!Grind the Seeds and Combine. Grind the seeds into coarse powder in a spice grinder, or use a mortar and pestle. Add the ground seed mixture to a small bowl. Add turmeric, garlic powder and onion powder (or asafoetida, if using) and mix to combine. I tried a couple different ingredients for adding some spice — either dried red pepper flakes, which are nice because you probably already have some in your pantry, or some fresh peppers. Both worked but I think I liked the version with fresh peppers a bit better. I’m including quantities for either option in the recipe card so you can choose what works for you — if you’re growing peppers in your garden along with cucumbers, this would be a great use for both! Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake. Cucumbers will cook a bit more as the jars sit upside down. It’s also important to note that the cucumbers will cook a bit more as they sit upside down on the counter.

Like every other C+K recipe I’ve tried, this one’s a winner! Used white wine vinegar instead of rice vinegar because didn’t have any at 1:1 ratio and it worked great. Curious to try original recipe and wondering if I can reuse the water/add it to a new batch or not? Toast the Seeds. Lightly toast the mustard seeds, coriander seeds and cumin seeds in a dry pan over medium heat for 1-2 minutes, or until they become fragrant. Toasting the seeds greatly enhances their flavor.Don’t overcook the cucumbers. It is also very important not to overcook cucumbers so they remain crispy. This is another reason to pull them out of the oven once they change in color! In a small pan bring the water, vinegar, sugar, salt, and pepper to a boil. Turn off the heat, then carefully pour the hot liquid into the jar over the cucumbers. Be sure the liquid fully submerges the cucumbers and everything. This recipe takes about an hour to make, assuming 45 minutes of chill time, and will last in your fridge for 2-3 weeks. Note that this has to be stored in an airtight jar or container in the fridge, and the recipe as written, is not meant for canning. I used granulated sugar, but you could also use honey. You could experiment with other sweeteners as well but I can’t guarantee how they will turn out. This will lower the level of the vinegar, so you’ll need to pour in a bit more after a minute or three. Keep the vinegar hot while you do this.