For the first time in many years we have a glut of cucumbers. This isn’t because we have particularly more than usual (although the plants are doing well) but because my better half is unable to eat salads at the moment and I can’t get through the cucumbers. So we had to look for something to do with the excess, came up with this, tried it and like it so will share it with others who might have a similar glut.
The result is a pickle, much like that which you get in a burger which tastes good with cheese. Perhaps, rather than cutting the cucumber into”sticks”, if you were to slice it int “rounds” you would get something which you could put on sandwiches. Anyway perhaps next time.
Cooking 
Bottled 
For storing 
Two weeks later – Ready to eat
Ingredients
- 2 – 3 Cucumbers (depending on size)
- 1 large onion
- 25g salt
- 300ml white wine vinegar
- 225g sugar
- 1 tsp Fennel Seeds
- 1/2 tbsp yellow mustard seeds
- 3 cloves
- 1/4 tsp turmeric
Method
Cut the cucumbers into sticks about 4cm long and 1/2cm square (although as I said above they might be better in rounds).
Thinly slice the onions and put the onions & cucumber sprinkled with the salt in a bowl. Leave to stand for a couple of hours to take out some of the water, stirring a couple of times to make sure the cucumber is well covered in salt.
Rinse the cucmber and onion in water and leave to drain. At the same time put the all the other ingredients in a large enough pan on a low heat and dissolve the sugar. Put the onions & cucumber into the liquid and simmer for a minute or so.
Put the onion and cucumber into warmed jars (we used one 500 ml kilner jar) and then boil the liquid rapidly for around 10 minutes until its reduced then top up the jar.
Put the lid on and when its cool put it in the fridge. (Being wine vinegar it won’t keep very long out of the fridge).
That’s it the cucumber stays crisp for a while and (as I said) it tastes a lot like burger pickle, its really nice.