…The evolution of a cucumber to a pickle:
The brown colour comes from the coconut sugar and coconut vinegar used in the marinade. The use of turmeric is hardly detectable although it is clearly visible in my stainless steel pot-even after a good washing.
These pickles tasted like the bread and butter pickles you buy at the store.
A lesson learned through hindsight (learn from my ‘oops’):
Boil the mixture but not the cucumbers. Once you add them to the pot turn down the heat immediately. I left them on high heat for a while because I liked the way they bounced around and thought they would absorb more flavour that way. The result: limp pickles. If you like yours firm and crunchy turn down the heat after adding them to the pot.