recipe from Michael Michaud

400g piece of cucumber
180ml cider vinegar
I/# teas-on turmeric
2 teaspoons (I O ml) sea salt
100 grams caster or granulated sugar
1 teaspoon mustard seed -
I/4 teaspoon celery seed
I medium onion, peeled (which should give about 100 gram of flesh)
I or 2 chillies, stem removed and fruit chopped (opfiona2)

Cur the piece of cucumber in h n l f lengthwise and, with a spoon, scoop out the
central core of jelly. Cut the halves of the fruit crosswise into slices 3-4mm
thick. Put these in a colander, sprinkle on the sea salt and mix thoroughly to
coat all the surfaces. Drain fur an hour; rinse with cold water, and pat dry.
Then grab a little bit of cucumber at a time and squeeze with both hands to
remove as muck water as possible. Cut the onion in half lengthwise, then
crossways into 'half-moon 'slices 3-4mm thick Put all the ingredients into a
small stainless steel pan. Mix thoroughly, and slowly cook covered over a
medium-low heat. Stir occasionally and bring the mixture to the point where it
just begins to boil (about 15 to 20 minutes). Spoon the vegetables and spices
into a sterilized clean jar top up with the m i n i n g liquid in the pan and close
with a lid. Store for a month or two before eating.

Michael Michaud is an American living In West Dorset. He and his wife Joy
run a boutique market garden specialising in the of chilli peppers. Keen to promote local food
production, Michael is a former secretary for the Bridport Allotment Society. For the past elght years, he has been investigating immigrant allotment holders, recording in words and pictures the fruits, vegetables and herbs they grow. An avid cook, Michael's latest interest is exotic cooking using local ingredients