Cucumber Sandwich Pickle

A great way to finish up any tough cucumbers and gherkins from the garden, also works well with courgettes or a mixture, just slice very finely.

Take about six cucumbers about 6″ in length and a kilo of onions, slice very finely (use a mandolin or mouli) and layer with about 100g sea salt, weigh them down over night with a plate and some kitchen weights and the next day rinse them well. You can add some sliced garlic or elephant garlic as a variation.

In a preserving pan mix 500ml of distilled white malt vinegar (clear) with 300gms of sugar (I use soft brown out of preference) and 4tsps and mustard seeds, 1 tsp of ground cloves and 1tsp turmeric. Slowly heat till all sugar is dissolved, then add the strained onions and cucumbers and boil about a minute.

Spoon the mixture into jars leaving the liquid behind in the pan.

Return the liquid to the stove and boil for ten minutes to reduce, then divide amongst the jars equally pressing down the pickle to make sure it is covered.

Remember – bottle into clean dry, sterilised jam jars or kilners and seal tightly, store in a cool dark place. Try and resist sampling for a good six weeks if you can, refrigerate when opened.