Cucumber or courgette and dill pickle
By Birgitta
It always seems to me a miracle that something submerged in liquid can retain its crunch, but this does. And the flavours are great from day one, none of that leaving it to mature until Christmas that you have to do with chutney. I've found this is terrific with my usual lunch of leftovers, almost as good as chilli jam.
From 'The Wonderful Weekend Book' by Elspeth Thompson
- 4
Ingredients
- 3 large cucumbers (or 6 courgettes)
- 2 large onions
- 50 g coarse salt
- 450 g soft brown sugar
- 600 ml cider vinegar
- 1 tbsp whole mustard seeds
- a large handful of fresh dill
Preparation
Step 1
Thinly slice the cucumbers and onions, and this is easiest on a mandoline. Layer with salt in a large plastic box, and weight down with a plate and some tins. Leave it four at least four hours, then drain and rinse in a big colander. You want to get all the salt out.
Dissolve the sugar in the vinegar, then add the veg, seeds and dill. Bring to the boil. After one minute, drain, reserving the liquid. Boil to a syrup (which will mean boiling off around one third). Meanwhile, put the vegetables in sterilised jars. Cover with juices, and seal. Keep in the fridge once you've re-opened the jar.