Page title and description
Sauces, conserves & preserves
- 5 cucumbers
- 1kg onions, halved
- about 80g sea salt (or cooking salt)
- 500ml distilled malt vinegar
- 350g granulated sugar (or soft brown)
- 4 tsp mustard seeds
- generous ½ tsp ground cloves (or use a few whole cloves instead)
- generous ½ tsp ground turmeric
Prep time: 20 min
Cooking time: 30 min
Step 1Slice the cucumbers and onions very thinly (a mandolin is ideal for this). Layer them in a bowl, sprinkling with the sea salt as you go, then weigh them down with a plate and leave for a few hours or overnight. Drain off the liquid, rinse the vegetables well and drain in a colander.
Step 2Combine the vinegar, sugar, mustard seeds, cloves and turmeric in a pan and bring slowly to the boil, stirring to dissolve the sugar.
Step 3Add the well-drained cucumber and onion mixture and bring back to the boil for 1 minute. Transfer the mixture to sterilised jars, using a slotted spoon.
Step 4Bring the liquid back to the boil and simmer until slightly reduced for about 15 minutes, then divide it between the jars, filling to the brim. Put on the lids and label. The pickle will keep for several months.