Sweet Cucumber and Red Onion Pickle

Ingredients:

1 English cucumber

1 large red onion

1 bunch of dill herb

450ml brown vinegar

50ml honey

50ml white sugar

5ml grainy mustard

Zest and juice of half a large lemon

5ml sea salt

Method:

Slice the cucumber into thin slices.

Peel the onion and halve it lengthwise before slicing it into thin slices.

Roughly chop or snip the dill herb. Use half of this for the pickle and freeze the rest with a little water for later use.

In a sterilised pickle bottle, layer the cucumber, onion and dill herb so that the pickle is well mixed.

In a small pan over a low heat, bring to the boil all the remaining ingredients, ensuring that everything dissolves.

Pour the hot vinegar mixture over the cucumber mixture a little at a time, tapping the bottle to release any trapped air. Make sure that all the salt and mustard seeds go into the jar. Close firmly before shaking gently up and down. 

Stand for an hour or two before serving.

This pickle can be stored in the fridge. Use within 2 weeks.