CUCUMBER RELISH Traditional Jams & Preserves Goes with almost anything and is an excellent way to use up misshapen cucumbers! INGREDIENTS METHOD Makes 1.5kg/3lb 4oz 1. Prepare the cucumbers, tomatoes, onion and chilli and layer them in a glass dish, sprinkling 900g/2lb cucumbers, diced each layer with salt. Leave to stand overnight. 900g/2lb green tomatoes, diced 2. The following morning tip the vegetables into a 1 large onion, finely diced colander and drain well. 1 green chilli, deseeded and thinly 3. Put the vinegar, sugar and spices into a sliced preserving pan and bring slowly to the boil, 2 tbsp salt stirring continuously until the sugar has dissolved. 600ml/1-pint white wine vinegar 4. Once the sugar has dissolved, bring the liquid to 175g/6oz white sugar the boil and add the vegetables. Reduce the heat ½ tsp ground allspice to a simmer and cook, uncovered, for 30 minutes, 1 tbsp pickling spice stirring frequently, until the mixture is fairly thick 1 tsp mustard seeds but still moist. 5. Ladle the relish into hot, sterilized jars right up to the top, cover with a waxed disc and seal. Label the jars once they are cold. Leave for 4 weeks before eating. Once opened, store in the refrigerator.