I have often been asked for a recipe for this, finally here it is! Enjoy in sandwiches, hamburgers or in other recipes as suggested on this site, such as Creole Remoulade. I have used it in mayonnaise, on potato salad and as a dip. It is completely delish!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 600 Grams cucumber, skin on, deseeded
- 1 red onion peeled and halved
- 1 green capsicum
- 1 red capsicum
- 2–3 Teaspoons pink salt flakes plus some more BUY
- 150 Grams raw caster sugar BUY
- 150 Grams apple cider vinegar
- 2 Teaspoons yellow mustard seeds
- 2 Teaspoons celery seeds
Do
- 1
Roughly chop all the vegetables and place in a strainer over a bowl. Sprinkle and toss with the salt flakes and allow to drain for about 2 hours or longer.
- 2
Rinse off and pat dry using a paper towel.
- 3
Place vegetables into the Thermomix bowl and chop 3 sec/speed 6.
- 4
Add remaining ingredients except extra salt and cook 40 min/Varoma/Reverse/speed 1/MC off. Use the simmering basket on the lid to prevent spatter. Taste and adjust seasoning if necessary.
- 5
Pour into a hot sterilised jar and seal. Keep in the fridge until use.
