Bread and Butter Pickled Cucumbers

Ingredients

MAKES ABOUT 2 X 400 ML JARS

Once a jar is opened, store it in the refrigerator. I am still using a jar I made six months ago and opened four months ago.

• 500 ml freshly picked young cucumbers, unpeeled (the crunchier the better)
• 1 onion (about 200 g), very thinly sliced
• 1 1/2 tablespoons kitchen salt
• 1/4 cup hot water

PICKLING LIQUID

• 1 cup white vinegar
• 1 cup white sugar
• 2 teaspoons mustard seeds
• 1 teaspoon chopped dill
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon chilli flakes

Method

Slice cucumbers very thinly in a food processor using the slicing attachment or with a plastic vegetable slicer (this is more accurate, but more dangerous than a food processor). Mix cucumber and onion in a mixing bowl. Dissolve salt in hot water in a stainless-steel saucepan over medium heat, stirring with a wooden spoon until completely dissolved, then pour this mixture over cucumber mixture. Mix through and leave for 3 hours. Rinse saucepan.

Tip cucumber and onion into a colander resting over a plate or bowl. Press with the back of a large spoon to extract as much liquid as possible.

To make the pickling liquid, mix all ingredients in the rinsed-out saucepan. Bring to the simmer over medium heat, stirring until sugar has dissolved. Tip cucumber and onion into pickling liquid and simmer for 2-3 minutes, stirring once or twice. Remove from heat and leave to cool in the saucepan, then spoon or ladle into sterilised jars, ensuring the cucumber mixture is covered with pickling liquid.

Seal, label and date the pickle.