Pickled Cucumbers

Begin the day before by thinly slicing the cucumbers and onions. Peel the onions before slicing but simply wipe the cucumbers and slice them with the skin on.

If you have a mandolin or food processor with a slice attachment then this will do the slicing super quick.  Layer the sliced cucumbers and onions in a large colander, sprinkling the salt across the layers as you go.  Place the colander on a large tray or dish and lay a plate over the top covered with a weight. A tin of beans works well as a weight.

Leave overnight – the salt will draw the juices from the cucumbers – see the pool on the tray the next morning.  When ready to make the pickle wash 5 x 1 lb glass jars in hot soapy water, rinse and place them into a cold oven and heat up to 100 degrees c. Leave for 20 minutes then turn off the oven – leave the jars in the hot oven until ready for bottling.  Pour away the liquid from the cucumbers and onions.

In a large casserole or preserving pan pour in the vinegar. Add the sugar and spices and stir over a medium heat until the sugar dissolves. Bring the whole lot to the boil then drop in the drained cucumber and onion and boil for just one minute.

Use a slotted spoon to take the cucumber and onion from the vinegar (or pour through a colander and catch the vinegar in a second saucepan). and place into the hot sterilised glass jars.  Pack the onions and cucumbers in quite tightly leaving a small space at the top of the jar.

Bring the vinegar back up to the boil and let it bubble for 10 minutes then pour into the jars with the cucumbers – filling them right to the top and covering the onions etc.  Seal the jars whilst hot and label when cold.

Keep for one month before serving.  This pickle keeps for a year.