They were so easy to prepare- cut in half lengthways and scoop out the seeds. Thinly slice two small onions and mix in with the cucumbers and salt. Leave for 5 hours, drain and then layer with yellow mustard seeds and flaked chillies. Cover with wine vinegar and float a couple of tablespoons of oil on the top. Kept in a cool place, these will be ready in a couple of weeks.
Saturday, 15 August 2009
Oilve Oil Pickles
When I went to our local farm to get eggs this morning I found some cucumbers. They aren't like the ones we commonly have in the UK- they are fatter with bumps on. There were three of them and I reckoned they were perfect for my foray into pickled cucumbers.