Ham and Mustard-pickled Cucumber Sandwiches

Name: Ham and Mustard-pickled Cucumber Sandwiches
Cuisine: British
Ingredients: 120 ml white wine vinegar; A large pinch of ground turmeric; A large pinch of celery seeds; A large pinch of dry mustard powder; 1 tsp yellow mustard seeds; 100 g caster sugar; 1 tsp plain white flour; 1 tbsp pickling salt; 2 cucumbers, thinly sliced; 1 onion, sliced; 4 slices good-quality country-style ham; 8 slices white bread, not sourdough; Butter, at room temperature

Preparation info

Makes
16
mini triangle sandwiches, with some pickle left over

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

This is a guest recipe from Helen Graves, who writes the excellent Food Stories blog. She’s such a sandwich fan, she also writes the London review of sandwiches blog and has even written a book on the subject, 101 Sandwiches. This is her ham sandwich recipe, after all she is an authority on the subject!

Ingredients

Butter, at room temperature
8 slices white bread, not sourdough
4 slices good-quality country-style ham

Method

For the pickles, put the onion and cucumbers in a colander and sprinkle over the pickling salt. Let the vegetables sit at room temperature (or in the fridge, if you prefer) for at least a few hours, but ideally 8 hours. Rinse and drain, then place in a bowl.

In a small pan, mix together the flour and sugar, then whisk in the mustard seeds and powder, celery seeds, turmeric and vinegar.