Relishing . . .

Nan’s cucumber pickle is yummy with cold meats or as a relish with crackers and cheese . . . Picture supplied

Nan’s Cucumber and Pineapple PickleINGREDIENTS:

6 peeled cucumbers with seeds removed

6 onions

2 tins 16oz crushed pineapple (medium tins)

3 lbs (1.36kg) sugar

2 pints (950mls) vinegar

2 tbsp plain salt

METHOD:

Mince cucumbers and onions (I cheat and put through kitchen wizz)Soak overnight with salt sprinkled over it.Strain off liquid next dayBoil vinegar and sugar — but hold back ½ cup vinegar to mix with flour to thickenThicken with the following 4 ingredients:10 tbsp flour1½ tbsp mustard1 tbsp tumeric powder2 tsp ground gingerAdd vegetables — cucumber and onion

Stir 2 minutesRemove from heatBottle and seal when cold.