900 g Lebanese cucumbers, sliced into 1/2 cm thick round slices
330 g shallots, peeled and sliced to 1/2 cm thick
40 g sea salt
330 ml apple-cider vinegar
365 g caster (superfine) sugar
1 Tbs yellow mustard seeds
1 Tbs cumin seeds
1/2 tsp turmeric
1/2 tsp cayenne pepper
Combine the cucumbers, shallots and salt in a large mixing bowl, and toss gently to coat the vegetables in the salt. Cover the bowl with plastic wrap and refrigerate overnight to brine.
The next day, rinse the cucumbers and shallots in a colander under cold water to remove all the salt, then pack them tightly into a sterilised jar.
Place the vinegar, sugar and spices in a heavy based saucepan and bring to a simmer over a medium heat, stirring, until the sugar has dissolved. Pour the liquid into the jar, making sure it completely covers the cucumbers and shallots, and seal it immediately.
Your pickles will be ready to eat the next day, but we prefer to leave them for a week to further develop the flavour. You can store the jar at room temperature for up to two months, unopened. Once opened, the pickles will last in the fridge for a couple of weeks.
Photo Credits: Bonnie Savage