- 2 cups white vinegar
- 2 T yellow mustard seeds
- 4 T sugar
- 6 mini cucumbers, sliced lengthways
- 1 bunch celery, washed, leaves removed, sliced lengthways or chopped
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.
The cucumber and celery can be sliced to any thickness you prefer. This pickle is a great accompaniment for slices of pumpernickel with a generous helping of cream cheese.