Makes 2 x 450 g (1 lb) jars
A cucumber pickle perks up cold meats no end and is a good way of using up a glut of cucumbers in the shops or your garden. We had lots of good recipes but I especially liked this Dutch sweet and sour version. Dark brown in colour, it's easy
enough for first time pickle makers to tackle, and Kath tells me it works with courgettes too.
3 large cucumbers
2 large onions
75 g (3 oz) salt
600 ml (1 pint) white wine vinegar
450 g (1 lb) soft brown sugar
1/2 tsp turmeric
1/4 tsp ground cloves
1 tbsp mustard seeds
1. Slice the cucumber and onion thinly (a mandoline is ideal for this, or the thinnest blade on the food processor).
2. Layer the slices with the salt in a colander. Cover with a plate weighed down with a couple of tin cans or heavy jars. Leave standing in a bowl for three hours or over night.
3. Discard the liquid which has drained off, and rinse the cucumber and onion thoroughly under the tap. Drain well.
4. Put the vinegar, sugar and spices in a pan and heat gently, stirring until the sugar is dissolved.
5. Add the cucumber and onion and bring to the boil. Cook for one minute, then scoop out the vegetables. Continue boiling the liquid for 10 - 15 minutes until it is syrupy.
6. Pour it over the vegetables and allow to cool. Pot up in jars with plastic or plastic lined lids.
