Sunday, 8 July 2007

In a Pickle

Sometimes you can get too much of a good thing, and when cucumbers are in season it's hard to use them all. So I did what Mum used to.

Pickle them into jars for later.

Wash the cucumbers and slice them into three 450ml sterile jars. Boil 1 cup of rice vinegar and 2cups of sugar, together with some whole cloves and whole black peppers and a piece of cinnamon stick, until all of the sugar is melted. Pour the vinegar over the cucumber till the jars are full. Seal the jars and they are ready for eating the next day. Unopened they should last for months.

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