Sausage roll-ups
The traditional combination of pork bangers and flaky pastry will never get old - this version has a chutney filling
Pickled cucumbers with dill & spice
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight soaking
- Easy
- Makes about 3 x 450g/1lb jars
Skip to ingredients
- 3 medium cucumber
- 1 large onionthinly sliced
- 85g sea saltflakes (essential- table salt will render your efforts inedible)
- 500ml cider vinegar
- 250g granulated sugar
- 1 tsp coriander seed
- 2 tsp yellow mustard seed
- 1 tsp peppercorn
- 1 tsp ground turmeric
- small bunch dill
Nutrition: per serving
- kcal32
- fat0g
- saturates0g
- carbs6g
- sugars6g
- fibre1g
- protein1g
- salt0.4glow
Method
step 1
Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
step 2
Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
step 3
Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.
