Many Triangle readers will be familiar with the delicious food offered at Boneless Vegetarian Café in Bermagui. It’s a local treasure for those of us who are vegan, vegetarian, gluten-free or have other requirements or preferences. These recipes from Boneless accompany this month’s My Triangle feature.

Ingredients

2kg small Lebanese cucumbers
2 Tbsp salt
4 cups white wine vinegar
1 cup caster sugar
1/2 tsp turmeric powder
1 brown onion – thinly sliced
3 tsp brown mustard seeds
2 tsp fennel seeds
2 tsp black pepper corns
2 cups filtered water

Method

1. Slice cucumbers with crinkle cut slicer, about the thickness of a 20c coin.
2. Mix in a bowl with salt and sit for a couple of hours to draw out excess moisture.
3. Transfer to a colander and allow to drain well.
4. To make the brine, add vinegar, sugar, turmeric and water to saucepan on low heat, stirring until sugar has dissolved.
5. Increase the heat, bring to a boil, then turn it off heat.
6. Transfer the cucumbers to a bowl and with clean hands or tongs, mix with onion and spices.
7. Add cucumbers to whichever vessel is being used and cover with hot pickling brine, making sure the cucumbers are fully submerged in the brine.
8. Store in the fridge.

Image by krzys16 from Pixabay