( MAKES 1 large jar )
Photo by Annabel Langbein Media
This recipe works equally well with trimmed asparagus spears and can be scaled up if you have a bumper harvest.
- If using medium cucumbers, cut them in half, then lengthwise into 6-8 wedges, discarding the seeds. Halve small Lebanese cucumbers or large gherkins lengthwise and leave medium and small gherkins whole.
- Place in a large pot, cover with boiling water and allow to stand until water is cold. Drain well, then repeat twice (this removes bitterness and semi-cooks them so they can be stored without spoilage). When cool, drain thoroughly and pack into 1 or 2 sterilised jars. Sprinkle celery and mustard seeds into jar or jars.
- Heat vinegar, sugar and salt in a pot, stirring to dissolve sugar, then boil for 2 minutes. Pour over cucumbers, overflowing the liquid from the jars. Wipe rims to remove any seeds before sealing with sterilised screw-top lids.
- Store in a cool cupboard for at least 3-4 weeks before using. Don't panic if they shrivel a bit - they will plump back up and keep for months. Once opened, store in the fridge.
More Autumn preserves from Annabel
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visit annabel-langbein.com