Sweet Cucumber and Pepper Pickle
Ingredients
- 1.3kg cucumbers, peeled and finly sliced
- 450g onions, finely sliced
- 2 green bell peppers, halved, seeds removed, and finely sliced
- 35g salt
- 275g light brown sugar
- 50g mustard seeds
- 1 teaspoon ground turmeric
- 1 1/2 teaspoon ground mace
- 600ml white wine vinegar
Instructions
Put the sliced cucumbers, onions and peppers into a bowl, sprinkle with the salt and toss well. Cover and leave to sit for about two hours. Drain, rinse well, and drain again. Put all the pickling ingredients in a pan and bring to a boil. Let the liquid boil for about two minutes, then add the drained vegetables. Bring the liquid to the boil again, stirring gently from time to time, then turn off the heat and leave the pickle to cool in the pan. You can eat some immediately, but as with most pickles, this one improves with time, stored in sterilised jars.