Pickled Cucumber

I remember seeing Jamie Oliver on TV recently, suggesting that we bulk buy and pickle cucumbers, as they're in season and cheap at the moment. I googled, but couldn't find his recipe anywhere, so I've come up with my own, which may or may not be similar to Jamie's!

• 1 large cucumber
• 1 cup (200-250ml) of white wine vinegar
• 1 tsp sugar
• 1 tsp chopped fresh dill
• 1 tsp pickling spice (optional)

Wash the cucumber and slice in in half length-wise.
Scoop out the seeds using a teaspoon and then slice thinly (I used the food processor).
Place in a bowl and sprinkle with about 1 tbsp salt.
Leave for 3-4 hours (or over night) to release the juices.
Mix the remaining ingredients together in a jug and allow to steep.
Rinse the salted cucumber with cold water, drain well and pat dry with a clean tea towel or kitchen roll.
Pack into sterilised jars, pressing down well, and pour the vinegar mixture over.
Top up with a little more vinegar, if needed.
Seal the jars and keep in the fridge for up to 2 weeks.

Fills 2 small or one large jar. Pin It