This light and tangy pickle makes a refreshing change from the chutneys and relishes that abound at this time of year when there is a glut of fruit and vegetables. It’s quick and easy to make, just follow my step by step instructions. It’s so tasty you’ll be tempted to eat it straight from the jar!
To make 4 – 5 jars of pickle you will need:
- 1kg of cucumbers, peeled
- 2 large onions, peeled
- 1 large green or red pepper
- 50g of salt
- 15 fluid ounces of either white wine vinegar or cider vinegar
- 300g of caster sugar
- ½ a teaspoon of turmeric powder
- 1 tablespoon of mustard seeds
- 1 finely sliced red chilli – or more if you like your pickle hot!
- thinly slice the cucumbers, onions and pepper, place them in a large bowl and mix them with the salt. Leave them to one side for at least 3 hours
- thoroughly rinse all the salt from the vegetables. You may need to repeat the rinsing several times, but it is important to do this otherwise the pickle will be salty and bitter rather than sweet
- drain the vegetables, place them in a large pan with the vinegar and bring them to the boil. Simmer the vegetables very gently until they start to soften – I usually cook them for 5 minutes maximum
- add the sugar and spices to the pan, stirring well over the heat to dissolve the sugar
- bring the mixture back up to the boil then turn off the heat
- pour the pickle into sterilised jars, making sure that the vegetables are covered by the pickling liquid
In theory this pickle will keep for several weeks in a cool dark place, but in my experience it’s unlikely to last that long once you’ve tasted it!