Spicy pickled cucumbers

Jenny Halliday

2 medium sized cucumbers
1 onion
1 tablespoon salt
1 cup white wine vinegar
1 small fresh Red chilli, finely chopped
1 teaspoon turmeric
3 cloves garlic, crushed
1 teaspoon fennel seeds
85 grams sugar

Thinly slice the unpeeled cucumbers. Put these in a bowl with sliced onion. Sprinkle with salt, cover with water and leave to stand overnight.

Drain well the following day.

Combine the rest of the ingredients in a pan and bring to the boil.

Remove from the heat, stand for 5 minutes, then bring to the boil again. Now add the cucumbers and onion, turning gently to coat, cover, and cook gently for 5 minutes.

Let stand to cool, then bottle and seal.

This is a CWA recipe which I have made a few times when cucumbers are plentiful. It is delicious with cold meats, hamburgers, sandwiches and lots of other food. Hopefully you will enjoy it as much as I do.