This recipe was inspired by Julie Cooke who was inspired by Rick Stein in his Food Heroes series. I spent all my childhood holidays at Padstow in Cornwall so have a real affinity with the sea and all things Cornish. 

I was at one of Julie’s Christmas Pudding making workshops recently and she had a selection of her pickles to buy. I was rather silly and forgot to read all the pickle labels and got caught out eating something that had malt vinegar in it – which of course contains gluten from the barley! The silly thing is I know this and if I was at the supermarket would of course have checked but as I never use malt vinegar when pickling I just didn’t think! 

Lesson learnt. Here’s my version using apple cider vinegar.

Ingredients

·       750g small cucumbers, thinly sliced

·       450g onions, thinly sliced

·       1 green pepper, thinly sliced.

·       50g salt

·       350g coconut sugar

·       1/2 tsp turmeric powder

·       1/4 teaspoon of ground cloves

·       1 tablespoon of mustard seeds

·       1/2 tsp celery seeds 

·       475 ml apple cider vinegar

Directions

I used a mandolin to slice the onions, cucumber and pepper.  Pile them all into a bowl, add the salt and leave to stand for 3 hours. Drain them and rinse under running cold water.  Leave them to drain. I pile some weights on top of them to help this process. 

Add the remaining ingredients to a large saucepan, bring slowly to the boil, stirring to dissolve the sugar.  Boil for 5 minutes.

Add the vegetables to the liquid and again heat slowly to just below boiling point.

Pot into sterilised jars! This amount makes 7 jars. It should keep for around a year – if you can keep your hands off it that long! 

 

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