Pickles! (Cucumber and radishes)

Pickles and kimchi and all that are getting more popular cause of the 'probiotic' health benefits and stuff (something to do with 'gut health'??? Fermentations??? I'm an expert.) - so go on and load up on the cheeses and breads. Pickles are there for you.

You can use the brine in this recipe to pickle almost anything - I did classic cucumber and some baby radishes because they look good. You can leave out the salting and draining step for veges that don't have a high water content like cucumbers do though. 



6 Lebanese cucumbers
500ml white wine vinegar
250ml water
125g caster sugar
2 teaspoons tumeric
2 teaspoons coriander seeds

1 small brown onion, sliced as thin as you can
1/2 cup dill, pulled off the stalks
Small pinch of peppercorns

8 baby small radishes

Cut the cucumbers into thin circles (about 1 cm), sprinkle with salt and leave to drain in a collander/sieve for an hour or two. Make the brine by boiling up the water, sugar, vinegar and tumeric until the sugar is disolved, then leave it to simmer for a couple of minutes after that.

Mix the cucumber together with the onion, peppercorns, dill and coriander. 

Put the cucumbers into a jar - packing them down firmly. Then tip the brine slowly in, making sure there's no air bubbles (tap the side of the jar until they all bubble out. Refrigerate.