Makes 4 lb (1.8kg)
3 large cucumbers
2 large onions 2 oz (50g) salt 1 pint (600ml) cider vinegar or
distilled white vinegar
1 lb (450g) granulated sugar
1/2 level teaspoon ground turmeric 1/4 level teaspoon ground cloves
1 tablespoon mustard seed
Thinly slice the cucumbers. Peel and thinly slice the onions. Arrange in alternating layers in a mixing bowl, sprinkling salt between each layer. Cover with a weighted plate and leave to stand for 3 hours. After this time the cucumber and onion will be swimming in liquid. Pour away the salty liquid and thoroughly rinse and drain the vegetables.
Put the vinegar, sugar and spices into a saucepan. (Despite its colour, the turmeric will turn this pickle a bright green; without it the pickle would be a dull grey colour.) Stir over low heat until the sugar has dissolved. Add the cucumber and onion. Bring to the boil and boil for 1 minute only so vegetables remain crisp and draw off the heat. Using a perforated spoon, transfer cucumbers, onion and mustard seed to storage jars.
Return the pan of syrup to the heat and boil rapidly for 10 minutes to reduce the liquid and concentrate the flavour. Pour syrup over the vegetables there should be sufficient to cover. Cover tightly when cold. This pickle is especially nice with cheese and biscuits or a raised pork pie.