Bread and butter pickles are versatile and so simple to make.
These, by Mike McEnearney, are no exception. Serve with grilled lamb skirt.
Slice the cucumbers and shallots thinly and place them in a bowl of iced water with the sea salt for 1 hour. Remove from the water and drain well. Combine the remaining ingredients in a saucepan over medium heat and bring to the boil. Cook for 3 minutes, then remove the pan from the heat and leave to cool. Combine the liquid and cucumbers in a bowl and mix well. Spoon the contents into sterilised jars and leave overnight before using. The cucumbers are best kept in the refrigerator and will last around 3 months.