MAKES 1 large jar
• 3 cucumbers
• 3 green peppers
• 3 onions
• 60g salt
• 240ml white wine vinegar
• 200g caster sugar
• 1/2 tsp ground turmeric
• 1/2 tsp celery seeds
• 2 tbsp mustard seeds
• 2 tbsp coriander seeds
Thinly slice the cucumbers, peppers and onions using a mandolin and place in a large bowl or Tupperware container. Add the salt and mix through until the salt is evenly distributed. Cover and leave somewhere cool, such as the fridge, for 2 hours.
In a large pan that will hold all of the sliced vegetables, combine the vinegar, sugar and spices and bring to the boil.
When the vegetables have chilled thoroughly, drain the water that has come out of the vegetables, then tip the vegetables into the pickling liquid pan. Stir thoroughly until everything is combined and leave over a low heat for about 5 minutes, moving everything around. It is ready when the cucumber starts to change colour to a more olive green.
Pack into a large sterilized kilner jar (see page 280), packing it down as you fill it up so you get as much in as possible. It is ready to eat the next day. I like it young but it also keeps well.