Yesterday I did not move from the kitchen! There is just such a bumper harvest of cucumbers, courgettes, chillis, plums…. it kept me busy all day.
This recipe was one way of using up some of the cucumbers. We have a huge crop of cucumbers coming from the polytunnel. I’ve grown the lovely yellow round cucumbers which are sweeter than the regular green ones. This is from Rick Stein’s Food Heroes – adjusted slightly!
I have already made a batch of the Sweet Cucumber Pickle which I shared with you before, but that has a short shelf life. What attracted me to Rick Stein’s recipe was the name! Isn’t it a wonderful name? And the fact that it will keep for a year!
- 750 g small cucumbers, thinly sliced
- 450 g onions, thinly sliced
- 1 green pepper, thinly sliced.
- 50 g salt
- 350 g light brown sugar
- 1/2 tsp turmeric powder
- 1/4 teaspoon of ground cloves
- 1 tablespoon of mustard seeds
- 1/2 tsp celery seeds (I didn’t have these so worked without them!)
- 475 ml cider vinegar
I used a mandolin to slice the onions, cucumber and pepper. Pile them all into a bowl, add the salt and leave to stand for 3 hours. Drain them and rinse under running cold water. Leave them to drain.
Add the remaining ingredients to a large saucepan, bring slowly to the boil, stirring to dissolve the sugar. Boil for 5 minutes.
Add the vegetables to the liquid and again heat slowly to just below boiling point.
Pot into sterilised jars! This amount made 7 jars.
It tastes lovely immediately! But it will be a lovely burst of summer over the winter months too!