The Cottage Smallholder

For Janet and Hattie originally but for anyone now that I have found the recipe again...

Makes about 5 x 340g jars
Prep: about 10 minutes plus overnight macerating
Cook:  5 minutes

Ingredients.

1kg cucumbers, washed and cut into 4mm slices
2 Tbsp salt
300 ml cider vinegar
250ml white wine vinegar
3.5 Tbsp caster sugar
2 tsp yellow mustard seeds
5 garlic cloves - thinly sliced

Method.

1.  In a large bowl, layer the cucumbers, sprinkling some salt between each layer.  Cover and leave to stand overnight.
2.  In a saucepan, combine the vinegars, sugar, mustard seed and garlic.  Stir over a medium-low heat until the sugar has dissolved: do not allow to boil.  Cool.
3.  Rinse the cucumbers under cold water, drain and pat dry.  Pour a little vinegar into each cold, sterilised jar and add the cucumber slices.  Gradually pour in the cooled vinegar, making sure that there are no air bubbles and the cucumbers are covered with the liquid.  Seal with vinegar proof lids.  Refrigerate and use within 8
weeks.  Once open use within 4 weeks.