Pineapple & Cucumber Pickle

Cucumbers are plentiful this time of year and I’m always looking for new ways to use them. This recipe is one that my Nana Dorothy used to make when I was growing up.

I’ve not cooked cucumbers into a pickle before but was pleasantly surprised that this fruity, tangy condiment tastes just as good as I remembered.

If you have an abundance of zucchini you can use them instead of cucumbers or mix the two.

Pineapple & Cucumber Pickle

Ingredients:

2 cucumbers (can also use zucchini or both)

1 large onion

1 425g tin crushed pineapple & juice

1 Tbsp curry powder

550ml vinegar

3/4 cup brown sugar

1/2 red chilli seeds removed

2 Tbsp Flour and a little vinegar (for thickening)

Method:

Peel the cucumber and remove the seeds then dice (if using telegraph cucumber you can leave the skin and seeds in tact). Dice the onion and chop the chilli if using. If you don’t have crushed pineapple use sliced pineapple and dice the slices.

You could also use 400g fresh pineapple diced with the the core removed, but you may have to add a little apple juice if needed after 20mins of cooking.

Put all ingredients (except flour and vinegar for thickening) in a saucepan and boil for half an hour or until cooked. I used white wine vinegar but you can also use malt vinegar. The colour may not be as yellow as pictured.

Thicken with flour and a little vinegar. Once cool store in sealed sterilised jars and keep in fridge.