Try this pickle with crusty bread and a nice slice of Wensleydale cheese.
- 450g/1lb cucumber, sliced
- 1 large onion, sliced
- ½ red or green pepper, sliced
- 56g/2oz salt
- 215ml/7½fl oz white wine vinegar
- 175g/6oz demerara sugar
- ¼ tsp ground turmeric
- pinch ground cloves
- ¼ cinnamon stick
- ¼ tsp red pepper flakes (if pepper above not red)
- 6 allspice berries
- 1 heaped tsp mustard seeds
- ¼ tsp celery seed
Cover the sliced vegetables with salt. Leave for as long as possible – at least three hours.
Rinse the vegetables thoroughly under cold running water and dry with kitchen paper.
Put the vegetables in a preserving pan. Add the white wine vinegar and sugar and boil for 20 minutes.
Add the spices and seeds and boil for a further three minutes. Pour into sterilised jars.
This pickle can also be cooled and eaten immediately.
Store this chutney in the fridge and eat within a week.