Ingredients

Method

• 2 cups white vinegar
• 2 T yellow mustard seeds
• 4 T sugar
• 6 mini cucumbers, sliced lengthways
• 1 bunch celery, washed, leaves removed and sliced lengthways or chopped

Method

Ingredients

Place the vinegar, mustard seeds and sugar in a saucepan over a medium heat. Cook for 3–5 minutes, or until the sugar has dissolved, then remove from the heat.

Place the cucumber and celery slices into a 1-litre sterilised Weck jar and pour over the pickling liquid. Seal the jar tightly.

Allow the liquid to cool in the jar before serving.

Cook's note: Once opened, store in fridge.