Cucumber Pickles

500ml (2c) white vinegar 5ml (1tsp) mustard seed 5ml (1 tsp) ground pimento 10 cloves stick of cinnamon 1 Bay leaf 1kg cucumbers 140gm (½c) salt Iced water and ice cubes 50g (4desertsps) sugar Dill seed Black peppercorns

Heat the white vinegar, mustard seed, allspice, cloves, cinnamon and bay leaf in an enamel or stainless steel pot until boiling point is reached. Remove from stove and leave to steep.

Cut the cucumbers into 5mm thick slices. Layer sliced cucumber in a stainless steel container salting each layer. Cover with iced water and ice cubes. Leave for 4 hours. Drain the cucumber slices. Rinse under running water. Place in s/steel container. Add strained spiced vinegar and sugar and slowly bring to boil. Boil for no more than 5 minutes. In each empty, clean jar put some dill seed and a few peppercorns. Pack the cucumber slices into the jars and fill each jar to the brim with the spiced vinegar in which the cucumber slices were prepared. Seal jars immediately.

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