6 pickling cucumbers, or 2 regular-sized cucumbers
2 banana shallots
2 teaspoons mustard seeds
½ teaspoon turmeric
2 star anise
75 g caster sugar
150 ml vinegar
Cut the pickling cucumbers in half length ways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
Fit the cucumbers snugly into a Kilner jar, and then pour over the liquid. Seal and leave for at least 24 hours.