These pickles are delicious teamed with a strong cheddar cheese, topped on a fresh green salad and can be added to any high brow cheeseboard.
I have changed the original recipe slightly (of course). I used Rapadura sugar, apple cider vinegar, turmeric paste and himalayan/seaweed salt in replacement of the traditional ingredients.
And I added a clump of garlic for good health and to keep those vampires away!
Slice cucumbers and onion
Sprinkle with desired salts, mix with your hands to combine (you washed your hands right?!...with soap)
Add Ice to the top. Cover and leave for 3 hours
Rinse cucumber/onion - twice rinse to remove the salt
Place cucumber/onion into a large saucpan with the remainder of the ingredients
Bring just to the boil. You want the whole pot to be on a rolling boil, Stirring. Then turn off, cover
Leave to cool - covered with a lid
Sterilize jars by boiling the kettle and filling half full. let slighlty cool and tip out quickly so to rinse the whole jar. Tip out into a container and use later to water the garden
Press into jars. Top up evenly with the liquid. Screw on lids immediately
• Aged cheese (any) and old fashioned fresh white bread (did i just say that!)