Читать книгу My Kitchen - James Martin - Страница 23

Makes 400g (14oz)

Vegetarian

250ml (9fl oz) pickling malt vinegar

1 tsp juniper berries

125g (4½oz) caster sugar

1 tbsp olive oil

1 tbsp mustard seeds

2 large cucumbers, deseeded and cut into 2cm (¾in) cubes

Salt and black pepper

This will keep for 3–4 days in the fridge if stored in sealed, sterilised jars (see page 166). The pickle can be seen in the picture on page 47.

Place the vinegar, juniper berries and sugar in a small saucepan and bring to the boil. Remove from the heat. Pour the olive oil into a frying pan set over a medium–high heat, add the mustard seeds and cook until the seeds start to pop.

Add the cucumber and fry for 2–3 minutes. Season, to taste, with salt and pepper. Place in a bowl, pour over the vinegar mixture and stir well. Allow to cool completely, then place in the fridge.