Easy bread and butter pickles
Makes 1 medium-sized jar
half a cucumber (about 350g)
1 medium red onion, very finely sliced
about 2 tbsp sea salt
240ml white wine vinegar
120ml cider vinegar
180g light brown sugar
a quarter tsp ground cloves
a quarter tsp ground turmeric
1 tbsp black mustard seeds
1 sterilised jar
Wash and thinly slice the cucumbers (about 5 millimetres thick).
Halve the red onion and finely slice.
Combine the cucumbers and onion in a bowl and sprinkle over the salt. Cover with a clean tea towel and leave in the fridge for at least 3 hours.
Drain the vegetables and rinse well. Leave to drain, pressing down to remove any excess water.
Combine the vinegar, sugar and spices in a non-reactive stainless steel saucepan. Gently heat, stirring occasionally until the sugar has dissolved.
Add the drained vegetables and bring to the boil. Simmer for about 1 minute.
Remove the vegetables (with a slotted spoon) to the sterilised jar.
Gently simmer the remaining syrup for about 5 minutes until the liquid has slightly reduced.
Pour the liquid over the vegetables in the jam jar.
Cover with a suitable (plastic-lined) lid.
They are ready to eat within a day and will store in the fridge for about 3 weeks.