Ingredients and Method
- Half a Cucumber
- 1 Shallot, peeled
- 150ml Sarsons Malt Vinegar
- 1 tbsp Granulated Sugar
- 1 tsp Whole Mustard Seeds
- 1 sprig of Dill, chopped
- A pinch of Salt
- Slice the cucumber and shallot very finely and layer in a Kilner® Clip Top jar. Scatter with the dill.
- In a jug combine the salt, sugar, salt, vinegar and mustard seeds then pour over the cucumber ensuring you leave 1.5cm headspace.
- Wipe the rim of your Kilner® jar and seal. Process your Kilner® jars.
- Allow to mature for 4 weeks in a cool and dry place.