Pickled Cucumbers in Honey Vinegar
Rinse cucumber, peel, cut in half lengthwise and scrape out seeds. Cut into strips 2 cm thick (approximately 3/4 inch) and the length of a finger. Sprinkle with salt, cover and let sit overnight in the refrigerator.
Peel onion and cut into strips. Bring vinegar to a boil with lemon juice, honey, mustard seeds, peppercorns, bay leaves, onion and ginger in a saucepan. Simmer for 5 minutes. Rinse cucumber pieces, drain and add to liquid and boil for about 4 minutes or until cucumbers look slightly glazed. Pour hot mixture into clean jars. Close the jars and place upside down for 5 minutes. Turn over and leave to cool. Let cucumbers stand for a few weeks prior to consuming to allow pickling process to complete.
Tip: To preserve the jam/sauce for longer, you will need to process the
jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.