Use up leftover cucumbers and make them into pickles to enjoy on their own or to add to your burgers, sandwiches and salads.
- 2 medium cucumbers
- 1 medium onion, peeled
- 1 green pepper, deseeded
- 3 level tbsp salt
- 500ml (16fl oz) white wine vinegar
- 100g (3½oz) caster sugar
Slice the cucumbers, onion and green pepper very thinly, preferably using a mandolin, and cutting the cucumber at a slight angle to give longer slices.
Put vegetable slices in a bowl and spoon salt over. Stir, then leave for 1-2 hrs, stirring occasionally, but not breaking up the cucumber. The salt should draw the liquid from cucumber.
Tip the vegetables into a colander and rinse them well, then pat dry on absorbent kitchen paper. Pack vegetables well into the sterilised jars.
Pour the vinegar into a pan and add the sugar. Warm until the sugar dissolves.
Remove pan from the heat and pour the vinegar into the jars to completely cover the vegetables.
Leave mixture in the jars to go completely cold, then cover and seal jars with vinegar-proof lids. This pickle is best left for 1 week before eating. It will keep
refrigerated for up to 1 month. (Not suitable for freezing).
Top tip for making Pickled cucumber
Woman's Weekly cookery editor Sue McMahon says: Heat the vinegar in a stainless steel pan rather than an aluminium one; the vinegar’s acidity will react with the aluminium.