A quick recipe post for an Instagram follower. I hope you like this one @emmaloulalala – it’s great with a winter cheeseboard.
- 1 large cucumber
- 2 shallots, finely sliced
- 100ml cider vinegar
- 75g muscovado sugar
- 1 bay leaf
- ¼ tsp ground clove
- 1 tsp yellow mustard seeds
- ½ tsp ground turmeric
- ½ tsp coriander seeds
- ½ tsp kalonji (nigella) seeds
Sterilise a glass jar by washing it thoroughly and popping it into a hot oven for 10 minutes.
Slice the cucumber in half along its length and scrape out the seeds with a spoon, then finely slice. Place the cucumber in a colander and sprinkle with salt to draw out some of the moisture.
Mix the other ingredients together in a pan and bring to the boil, stirring until the sugar has dissolved. Take the mixture off the heat and add the cucumber.
Fill your jar, pop the lid on and allow it to cool down. Store your pickle in the fridge.