Ingredients

• 1 kilogram short cucumbers
• 2 large onions, peeled and thinly sliced
• ½ cup flaky salt or a scant ½ cup non-iodised salt
• 2½ cups cider or white wine vinegar
• 2 teaspoons mustard seeds
• 2 teaspoons dill seeds
• 1 tablespoon dried dill leaves
• 1 cup sugar

Method

1. Thinly slice the cucumbers and layer alternately with onions in a non-metallic bowl, sprinkling each layer with salt.
2. Cover with a plate that fits snugly into the bowl. Place a weight (such as a full can or two) on top. Set aside in a cool pantry for 3-4 hours to bring out excess moisture so the cucumbers stay firm when pickled.
3. Drain off the liquid and rinse the vegetables well. Place in a large saucepan with the vinegar, mustard seeds, dill seeds, dried dill and sugar.
4. Heat gently stirring until the sugar dissolves. Bring to the boil and boil for 2 minutes. Remove from the heat and pack carefully into hot, dry, sterilised jars. Seal when cold.
5. Store in a cool place for 6 weeks before opening to allow flavours to mingle.