Ingredients

• 1.75 kg (about 4) short cucumbers
• 600 grams (about 4 large) onions
• 6 tblsp salt (not iodised nor flaky)
• about 8 cups cold water to cover
• 1 litre cider or white wine vinegar
• 1 tblsp ground turmeric
• 1 tblsp mustard seeds
• 2 tsp white peppercorns, crushed
• 18 whole cloves
• ¼ tsp celery seed (optional)
• 3½ cups sugar

Method

1. Cut the cucumbers and onions into 2mm thick slices and layer in a deep non-metallic bowl with the salt and the pour over the ice-cold water. Cover and allow to stand in a cold place (a refrigerator is best) over night.
2. Drain well the next day, rinse thoroughly in fresh cold water and drain again.
3. Place in a large saucepan or preserving pan with the vinegar, turmeric, mustard seeds, peppercorns, cloves and sugar. Bring to a rapid boil and then boil for 10 minutes, stirring occasionally.
4. Bottle into hot sterlised jars and seal. Stand 2 weeks if you can before serving to allow the flavours to marry together.