These little crispy slices of cucumber are great in a burger, in a salad or just on their own straight out the jar.
1.5kg Cucumbers cut in half, then quarter, then half again.
80g Sea salt – I used Saison.co.uk Orange, Chilli & Fennel Sea Salt
500ml Cider vinegar
350g Granulated sugar
4 Teaspoons mustard seeds
2 Whole cloves
Layer the cucumber in a colander over the sink sprinkling with the sea salt. Leave for a few hours. Rinse the cucumbers well to get rid of the salt and drain off the in a colander.
Combine the vinegar, sugar, mustard seeds & cloves in a pan. Bring slowly to the boil, stirring until the sugar has completely dissolved.
Bring the liquid to the boil add the cucumbers and cook for a minute. Distribute the cucumbers between your jars
Bring the liquid back to the boil and simmer until slightly reduced for about 15 minutes, then divide it between the cucumber-filled jars, filling them to the brim.
Put on the lids. The cucumbers will be ready in 4-6 weeks. However is you can’t wait open and start eating after a few days.