Ingredients:

6 pickling cucumbers, or 2 regular-sized cucumbers

2 banana shallots

2 teaspoons mustard seeds

½ teaspoon turmeric

2 star anise

75 g caster sugar

150 ml vinegar

Directions:

Cut the pickling cucumbers in half length ways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.

Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.

Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.

Fit the cucumbers snugly into a Kilner jar, and then pour over the liquid. Seal and leave for at least 24 hours.

 

 

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