Sweet, herb-spiked pickled cucumbers are particularly delicious with cold roast beef or pork.

Ingredients

• 1 kilogram telegraph cucumbers, finely sliced
• 2 large onions, peeled and thinly sliced
• 2 tablespoons salt
• 1½ cups vinegar (wine or cider)
• 1 cup raw sugar
• 6 cloves garlic, crushed, peeled and sliced
• 3 red chillies, sliced
• 2 dried bay leaves
• 1 tablespoon dill seeds
• 1 tablespoon chopped fresh dill, optional

Method

1. Layer the sliced cucumber, onion and salt in a large, non-metallic bowl. Cover with water and set aside for 2 hours. Drain well.
2. Into a large preserving pan, put the vinegar, sugar, garlic, chillies, bay leaves, dill seeds and fresh dill, if using. Bring to a boil, then boil for 2 minutes.
3. Add the well-drained cucumber and onion slices and simmer gently for about 8 minutes, stirring occasionally to ensure that all the slices cook evenly. They are cooked when they are almost transparent.
4. Pack into hot, sterilised jars, then seal and label. Allow to stand for a day before using. Once opened, keep refrigerated.

Cooks Tips

- Vegetables for pickling must be in good condition. - Some moisture needs to be removed to avoid shrinkage, hence the salting/brine step in pickling recipes. - Iodised salt can be used. - White wine and cider vinegar give clear pickles. - Malt and red wine vinegar will discolour the vegetables and give darker pickles. - Pickles stored for a long period of time lose their crispness. - Stor in a cool, dark place away from direct light, preferably away from humidity.