Easy Curry Pickle

Easy Curry Pickle


1x 25cm cucumber
1 cup drained crushed pineapple
2 large onions
3/4 cup sugar
1 cup white vinegar
2 teaspoon salt
1 tablespoon Bittersweet Curry Blend
2 tablespoons yellow mustard seed
2 teaspoons cornflour

     Halve, seed and cut up cucumber. Do not salt. Peel onions, cut in to rings and chop. Put all ingredients, except cornflour, into a large saucepan. Stirring frequently, bring to a boil and simmer uncovered for about 15 minutes. Mix cornflour to a paste with extra vinegar and stir into pickle. Simmer a few minutes longer, until slightly thickened. Store in refrigerator.  
 

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