Ingredients
Makes 3 small jars
1 cucumber
1 large onion
1 green pepper
30g salt
100g caster sugar
120ml cider vinegar
¼ tsp ground turmeric
1 tbsp mustard seeds
1 tbsp coriander seeds
¼ tsp celery seed
ice cubes
Method
In a large bowl, thinly slice the cucumber, onion and green pepper. Add the salt to the sliced vegetables and mix well. Cover the whole lot with a layer of ice cubes and leave to stand at room temperature for 2 hours. In a large pan, mix the caster sugar, cider vinegar, turmeric, mustard seeds, coriander seeds and celery seeds. Bring to the boil and then add cucumber mix (drain off any melted ice water, but the salt should stay so don’t rinse anything). Remove from the heat immediately it starts to boil and then leave to cool. Store pickle in sterilised jars (keep in the fridge once opened). Ready to eat after about 24 hours.
