Pickled Cucumbers

An essential side to BBQ meats, easy to make and 2 cucumbers go a long way!

Thinly slice 2 cucumbers. Put the slices in a sieve and mix in 2 tbsp salt. Leave for 3 hours to allow the liquid to drain away. Rinse well then dry on kitchen paper. Put the cucumbers into sterilized jars.

In a saucepan mix 250ml vinegar (white or cider) 125g sugar, 200ml water, 2 tsp yellow mustard seeds, 1 tbsp coriander seeds, 2 tsp pink peppercorns and a pinch of turmeric. Heat until the sugar has dissolved. Bring to the boil then pour over the cucumbers, filling the jars right to the top. Put the lids on, leave to cool then store in the fridge for up to 2 months.