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Well! I'll pickle me cucumbers! (in Len Goodman voice)

21/7/2015

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Those of you with greenhouses or polytunnels may now be beginning to panic over what to do with all of the cucumbers that are growing thick and fast. Worry not - Rosie has a good wheeze for using at least four of them.

You will need a tall jar - the length of your cucumbers, as it were ( settle down, this isn't a Frankie Howerd sketch).

I found the 3 litre Le Parfait is ideal - let's face it, they have to be ideal for something!

Day 1. Take a V shape out of each cucumber without cutting through to the other side. Run a teaspoon down the cucumber and the cut-out to take away the seeds and the pulp.

Lay on a non-metallic dish and sprinkle liberally with ordinary salt. Cover with kitchen paper or greaseproof and leave overnight.
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Next day the cucumbers will be all shrivelled and limp - that is perfect!



The stuffing is made by whizzing together in a processor:-
Small jar of capers, drained well
6 large shallots, peeled and roughly chopped
2 cloves of garlic, peeled and roughly chopped
1 red chilli, seeds in or out, just as you like
2 teaspoons yellow mustard seeds
small grating of nutmeg


You will also need some fine string - around 1 metre per cucumber
1-1.5ltrs/3 pints distilled malt vinegar, or cider vinegar
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The stuffing will look like something the cat might enjoy but persevere mon braves!
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Next, start to fill the cavity of the cucumber with the stuffing, allowing enough room to replace the cut-out.
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Replace the V cut-out and reshape the cucumber to look whole again, wiping away any oozing stuffing.

Take one length of your string and tie around one end of the cucumber - fairly firmly - but be careful not to squash the flesh. Continue down the cucumber either winding the string around, or tie it at intervals.

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Give them a last wipe and then turn your jar on it's side so that you can slide the cucumbers in without too much collapsing going on.Four cucumbers just fit into the 3 litre Le Parfait beautifully. Once in the jar, turn it the right way up and fill with the vinegar. Seal down and leave to mature for 2-3 weeks before serving. After 2-3 days check the level of the vinegar and top up if necessary.
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These would be fantastic with rich charcuterie like salami, pates etc. You can remove one cucumber at a time and leave the rest in the vinegar. Remove the string carefully, then slice thickly to serve.

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