This is a delicious way to add crunch and punchy flavour to any dish. You can experiment with the additions; garlic, chilli. other onions and herbs would work too.
Makes one large jar
Ingredients
1 kg cucumbers
250 ml white wine vinegar
250ml water
2 tbsp fine salt
1 tbsp mustard seed
1 tbsp coriander seed
1 tbsp pepper corns
2 bay leaves
4 spring onions, sliced
2 sprigs fresh dill
Method
Thinly slice the cucumber (about the width of a penny). Place in a colander and toss in one tablespoon of the salt. This is to drain the cucumbers of some of their water. Mix around then place over a bowl to collect the juice. Leave for 30 mins.
Meanwhile, make the brine, Add to a small pan the remaining 1 tbsp salt with the vinegar, water, seeds, peppercorns and bay leaves. Bring to the boil for 10 mins then leave to cool.
Sterilise your jar - you can do this by washing it thoroughly then placing it in the oven at 120 degrees for 20 mins.
Squeeze out some of the liquid from your cucumbers, then dispose of the juice underneath. Make sure you dispose of the juice! Keep the cucumber in the colander, then mix in the spring onions and dill. Once cold, pour over the brine mixture, making sure to keep the liquid draining out the bottom into the bowl.
Toss the cucumbers with the seeds etc to make it evenly dispersed. Then pack this into the jar tightly.
Finally. pour over the brine mix that has collected in the bowl, until the cucumbers are completely covered.
Seal properly and store in the fridge. These can be eaten the day after and will keep for about 2 months.
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