The Virtual Café
To start the ball rolling ... my friend Scully's
Sweet Cucumber Pickle
1 large green pepper
2 large onions
2 oz salt
½ pt cider or wine vinegar
8 oz soft brown sugar
½ tsp ground turmeric
¼ tsp ground cloves
½ tsp celery seeds
1 dsp mustard seeds
Wash cucumber but do not peel.
Thinly slice all prepared vegetables and place in a large bowl.
Add salt and mix well.
Cover and leave to stand for at least 3 hours.
Rinse vegetables well, in a colander, under running, cold water.
Squeeze out as much liquid as possible.
Place in a large pan, add vinegar and bring to the boil.
Simmer until vegetables are soft, about 20 mins (well, I found it a bit longer).
Add sugar and spices to the pan, stir to dissolve and boil for a further 10 mins.
Pour hot pickle into hot, sterilized jars and cap immediately with sterilized lids.