Bread & butter pickles

• Lebanese or Kirby cucumber400g g

  (about 6-7 small ones), cut into 1cm thick slices (available at Whole Foods or from a greengrocer)

• medium onion↗1

  cut into thick slices

• rock or flaked sea salt2 tbsp tbsp
• apple cider vinegar↗300ml ml
• golden caster sugar↗140g g
• ground turmeric↗¼ tsp tsp
• celery seeds¼ tsp tsp
• chilli flakes↗¼ tsp tsp
• yellow or brown mustard seeds2 tbsp tbsp

Step-by-step instructions

1. 1

   Put the cucumbers, onion slices and salt in a sieve set over a bowl, and cover with ice and something to weigh it down. Let stand for 1-2 hrs in the fridge, then drain well. (This helps to push the water out of the cucumber, which means it will stay crunchy later when brined.)

2. 2

   Meanwhile, put the vinegar, 200ml water, the sugar, turmeric, celery seeds, chilli flakes and mustard seeds in a small saucepan over a medium heat. Bring to the boil and simmer for 5 mins. Remove from the heat and leave to cool to room temperature. Put the cucumber and onion mixture in a 500ml- capacity jar or sealable plastic container, pour over the brining liquid, cover and seal. Chill for at least 3 hrs. Will keep in the fridge for 2 weeks.