Sweet Cucumber and Pepper Pickle
1.3kg cucumbers, peeled and finly sliced
450g onions, finely sliced
2 green bell peppers, halved, seeds removed, and finely sliced
275g light brown sugar
50g mustard seeds
1 teaspoon ground turmeric
1 1/2 teaspoon ground mace
600ml white wine vinegar
Put the sliced cucumbers, onions and peppers into a bowl, sprinkle
with the salt and toss well. Cover and leave to sit for about two
hours. Drain, rinse well, and drain again.
Put all the pickling ingredients in a pan and bring to a boil.
Let the liquid boil for about two minutes, then add the drained
vegetables. Bring the liquid to the boil again, stirring gently
from time to time, then turn off the heat and leave the pickle to
cool in the pan. You can eat some immediately, but as with most
pickles, this one improves with time, stored in sterilised jars.