• 4 large cucumbers
• 3 medium onions
• 50g salt
• 570ml white wine vinegar
• 454g soft brown sugar
• ½ level teaspoon ground turmeric
• ½ level teaspoon ground cloves
• 1 tbsp of mustard seed
Wash the cucumber and slice very thinly. Peel the onions and slice very thinly. Layer the cucumbers and onions in a large bowl with a sprinkling of salt in between layers. Weight down with a plate and stand for three hours. This will draw some of the moisture out of the vegetables. Then pour away the liquid and rinse the cucumbers and onions twice under running water.
Sterilise your jars in a hot oven – you can use jam or kiln jars. Put the vinegar, sugar and spices in a stainless steel saucepan and stir over a medium heat until the sugar dissolves. Add the cucumber and onions to the saucepan and bring to the boil, then simmer for a few minutes.
Remove the vegetables with a slotted spoon and set aside. Reduce the remaining syrup for 15-20 minutes. Gently fill the jars with the vegetables – don’t press them down. Pour the syrup over the vegetables in the jars – just enough in each to cover the veg. Cover immediately with sterilised, plastic lined lids. When the jars are cold, label them and store somewhere cool and dark.