bread & butter
This is a great pickle to have on hand for sandwiches, burgers & rice bowls. You can use any combination of spices & vinegars you have in your press. Use strong spices like fennel & coriander sparingly.
1 tablespoon flaky salt
1 small onion
3 spring onions
110mL white vinegar
200mL apple cider vinegar
1 teaspoon celery salt
1 tablespoon mustard seeds (or wholegrain mustard)
2 500mL jars with lids
Slice the cucumbers in fine slices, about 0.25cm thick. Slice the onion & spring onion into thin slices. Combine in a colander over a bowl. Sprinkle over the salt and chill in the fridge while you make the brine.
In a pot, combine sugar, vinegars, water and spices and heat until boiling, then remove from the heat to cool for a minute or two. In the meantime, give the cucumbers & onions a shake to strain off any additional water, then pack into clean jars and then pour over the pickling juice.
Cool to room temperature, put the lid on the jars and refrigerate. Will last several weeks, and can be eaten as soon as cool.