When I went to the Observer Ethical Awards, I got given a big Goody Bag.
And as Goody Bags go (not that I have extensive experience of them, my last one probably being from a birthday party 30 years ago…) this one was pretty good.
I did struggle for about 30 seconds with the Make Do and Mend ethics of accepting such a thing, but then I decided that since I wasn’t actually buying it, it was ok (grey area I know, but cut me some slack)
As the name suggests, there were indeed all sorts of Goodies in the bag-an Ohyo collapsible drinking bottle-this is very cool; some jellybeans (don’t tell hubby though, they didn’t even make it home…); posh teabags; a re-usable shopping bag and lots more.
AND there was this recipe from Riverford for Cucumber Pickle, along with a ready prepared sachet of the spices and sugar needed.
Hubby decided to give it a go.
If you have a glut of cucumbers and want to try it too, here is the recipe:
This is what you need:
- 1.5kg cucumbers
- 700g onions
- 80g sea salt
- 500ml cider vinegar
- One sachet-which contained: 350g granulated sugar, 4tsps mustard sees, a few whole cloves, generous 1/2 tsp ground turmeric
This is what you do:
- Peel and halve the onions and slice them and the cucumbers very thinly (hubby used the slicer attachment in the food processor)
- Layer them in a bowl, sprinkling them with the sea sale as you go
- Weigh them down with a plate and leave for a few hours, or overnight
- Rinse the vegetables well to get rid of the salt and drain off the liquid in a colander
- Combine the vinegar and spice/sugar in a pan
- Bring to the boil slowly, stirring until the sugar has completely dissolved
- Add the drained cucumber and onion mixture and bring it back to the boil for 1 min
- Mix well so that the spices are evenly distributed
- Using a slotted spoon, transfer the mix into sterilised jars, leaving the liquid in the pan
- Bring the liquid back to the boil, and then divide it between the jars, filling to the brim
- Put on the lids and label your jars with the contents and the date
This should make 6x300g jars, and will keep for 12 months if stored in cool dark place.
Put it in the fridge after opening, and eat within 3 months.
It doesn’t look the most appealing, I will admit, but actually it is VERY yummy. We have had it in cheese rolls, with ham, and Guy from Riverford recommends it with pates and terrines.