Glut in the Garden - Cucumbers -Bread and Butter Pickles

Anyone who grows fruit or vegetables has a glut from time to time. Some things, such as potatoes, carrots and other root vegetables can be stored in a cool place for several months. Others, such as tomatoes and soft fruit can be frozen. We've always made jams and chutneys which we eat throughout the year.

We usually plant  couple of cucumber plants in the polytunnel, but often one is brought down by a fungal disease, so we only have enough for salads during the summer. This year, both plants are romping away with plenty of good-sized fruit. I gave a plant to a friend and hers is doing amazingly well, too. So I thought I'd see if there is anything that cucumbers can be used for other than sliced in a salad.

Bread and Butter Pickles - based on a recipe from Quick and Easy Preserves by Simone Sekers

500g cucumber (prepared weight)
1 large onion
25g salt
125ml cider or wine vinegar
125g sugar
1 tsp coriander seeds
1 Tbsp mustard seeds

1. Slice cucumber and onion thinly. As my cucumbers were large, I quartered them lengthwise, and removed the seeds. Place in a bowl and sprinkle with the salt. Stir occasionally for an hour, and then drain off the liquid that has formed. Rinse in water and drain again. Dry on a teatowel.

2. Heat the sugar, spices and vinegar until the sugar is dissolved. The spices can be varied - I'd like to try cumin, fennel, or chilli.

Add the prepared vegetables and simmer for 3 minutes.

3. Spoon into sterilised jars. This will keep for 2 months.

This pickle is so called as they are reported to be all you need in a sandwich. We ate them with some farmhouse Wensleydale and a loaf fresh from the oven.