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