We are trying to keep as much produce from the garden for the students to harvest themselves when they return to school next month. This is not possible for some things like tomatoes and cucumbers, we are freezing the tomatoes and turning the cucumbers into pickles which we will use at a fund-raising event in the future or sell at one of our produce stalls.
9 cucumbers from the garden were peeled and thinly sliced, they were layered in a large bowl with some salt to draw out some of the moisture - this should make the pickles nice and crunchy.
Sugar, vinegar, mustard seeds, pickling spice, some ground turmeric and one of our chillies were all boiled in a pan for a couple of minutes.
The salted cucumbers were rinsed a few times in cold water, drained and then packed into clean, sterilised jars. A clove of garlic was put into the bottom of each jar along with some of the spices from the pickling liquid.
Cucumber pickles - should be ready for eating in 6-8 weeks.
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