PICKLED CUCUMBER

If the cucumbers are very small they can be left whole, but otherwise cut into convenient sized pieces.

1. Put into a brine made with ½ kg salt to 600 ml of cold water
2. Soak overnight or cover with salt
3. Boil vinegar and pickling spices together
4. Allow to each pint of vinegar 1 level tablespoon mixed pickling spices.
5. Boil for 15 minutes, strain and cool.
6. Remove the cucumber from the brine, rinse well under the cold tap, then drain thoroughly.
7. Pack into jars, pour over the cold vinegar and seal carefully.

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