PICKLED CUCUMBERS

Pickling vegetables such as cucumbers is a really quick and fun way to preserve them.  These are delicious with a sandwich, chopped up in a winter salad or just eaten on their own!

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Small cucumbers

Salt

250ml white wine vinegar or apple cider vinegar

200ml water

100g sugar

½ tsp turmeric

¼ tsp mustard seeds

A few peppercorns

A few chilli flakes

2 sprigs of fresh dill – chopped

Trim both ends of the cucumbers and place in a shallow dish.  Sprinkle with salt and leave for at least 45 minutes.

Drain off any liquid and rinse the cucumbers.  Pat dry.

Arrange in sterilised jars.

Place all the remaining ingredients in a pan and bring to the boil until the sugar has dissolved.

Carefully pour into the jars until the cucumbers are covered.

Cover the jars with a lid.  Set aside to cool and leave for at least a week before using.

Once open store in the fridge.

Notes

• Change the seasonings to suit your taste.

• If using large cucumbers, slice them at an angle and treat the same.

• These can be stored for up to 6 months.