This is the ultimate pickle to go with Christmas leftovers. It’s very easy and quick to make so if there’s one thing you do this afternoon, make a batch of this. The pickle I speak of is Riverford’s Cucumber Pickle. If you know me, and have ever been to my house for dinner, you will probably have been offered some. I eat it with everything from sausages to eggs, but it’s particularly good with strong cheese and cold meats.
Here is the link to the Riverford recipe, which includes all quantities.
1. Finely slice the cucumbers and onions. Place in a bowl with the salt and weigh the mixture down with a plate. Leave for as long as you can (I try to do it overnight) to get as much of the water out as possible.
2. Once the cucumbers and onions have been left for a while, thoroughly rinse them and leave them to drain. Meanwhile heat the vinegar, sugar, mustard seeds, turmeric and cloves up to a slow boil, dissolving the sugar. Once all of the sugar is dissolved and the mixture is gently boiling add the cucumbers and onions for a minute- you want to make sure the cucumber stays crunchy.
3. As this is all happening wash and sterilise your jars in the oven at 200*C and boil the lids in some water.
4. Finally, spoon the cucumbers and onions into your jars using and slotted spoon, reduce the liquid and fill the jars to the top. *Tip* once the lids are on, place the jar upside down so the hot liquid can sterilise them.
The pickle can be eaten straight away, or within several months.