We were very pleased to find this pickle recipe last year – the addition of tumeric and mustard seeds gives it a real kick and as a result this was one of the most coveted jars of preserved veggies we had in the cupboard over the winter.
* 4 large cucumbers
* 3 medium onions
* 2 oz/50g of salt
For the syrup:
* 1pt/570ml of white wine vinegar
* 1lb/454g of soft brown sugar
* 1/2 level tsp of ground turmeric
* 1/2 level tsp of ground cloves
* 1 tbsp of mustard seed (we used black)
Wash cucumber and slice very thinly. Peel the onions and slice very thinly. In a large bowl, layer cucumbers and onions with a sprinkling of salt in between the layers.
Weigh down with a plate. Stand for three hours. After three hours, pour away the liquid and rinse the cucumbers and onions under running water twice.
Put your jars in the oven to sterilised them. Put vinegar, sugar and spices in a stainless steel or non-stick saucepan and stir over a medium heat until the sugar is dissolved.
Add the cucumber and onions to the saucepan and bring to the boil. Boil syrup and vegetables for a couple of minutes.
Remove the vegetables with a slotted spoon and set aside. Reduce remaining syrup for 15-20 minutes.
After 10 minutes or so, gently fill warm, sterilised jars with vegetables. Don't press down. When syrup has reduced, pour over vegetables in jars. Cover immediately with plastic lined, sterilised metal lids. When cold, label and store in a cool, dark place, away from damp.