When we have a glut of cucumbers (there's only so many fresh cucumbers one can eat in a day!), I like to make a few jars of cucumber pickle to eat throughout the year. We use a spoonful in sandwiches and burgers or as an accompaniment to a strong cheddar or cold meats.
It is a recipe from my cherished Preserving cookbook by The Bay Tree's Emma Macdonald. You can find it on page 150. You will need two 500 ml sealable jars, sterilised and hot when you make the relish.
First, I place 1 kg of cucumbers and 2 onions, both thinly sliced, in a large bowl with 6 tablespoons of salt, which I leave, covered, for 48 hours, stirring every so often.
The next step is do drain the onions and cucumbers, rinse them in cold water then drain again.
Then I prepare the liquid by pouring 500 ml of white wine vinegar (or malt vinegar for a darker pickling) in a preserving pan and adding 375 g of granulated sugar, 1 tablespoon of mustard seeds, 1/2 teaspoon of turmeric and 4 whole cloves. I slowly bring it to the boil, stirring until the sugar is dissolved.
Next, I add the drained cucumbers and onions to the pan and boil it for a couple of minutes before taking the pan off the heat.
I use a slotted spoon to pack the cucumbers and onions into the hot, sterilised jars and then return the pan to the heat to simmer for about 5-10 minutes. The syrup needs to be thicker but not caramelised before I pour it over the cucumbers and onions. Seal the jars immediately.
The relish will be ready to eat after maturing for one month and after the jar is opened, it will need to be kept in the fridge.