Bread and butter cucumbers

Bread and butter cucumbers

By
From
Real Food by Mike
Makes
1 kg
Photographer
Alan Benson

Ingredients

Quantity Ingredient
5 lebanese cucumbers
5 french shallots, peeled
iced water
3 tablespoons sea salt
400ml apple-cider vinegar
200g caster sugar
2 teaspoons brown mustard seeds
3 teaspoons mustard powder
1/2 teaspoon freshly ground black pepper
1 teaspoon coriander seeds
2 bay leaves

Method

  1. Slice the cucumbers and shallots thinly and place them in a bowl of iced water with the sea salt for 1 hour. Remove from the water and drain well.
  2. Combine the remaining ingredients in a saucepan over medium heat and bring to the boil. Cook for 3 minutes, then remove the pan from the heat and leave to cool.
  3. Combine the liquid and cucumbers in a bowl and mix well. Spoon the contents into sterilised jars and leave overnight before using. The cucumbers are best kept in the refrigerator and will last around 3 months.
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