AuthorBen WatsonCategoryAutumn, VegetableDifficultyBeginnerThis pickle adds a welcome tang to cold meats or burgers, and is a great way to make your cucumbers last into winter! You'll need to do the prep 24 hours before the cooking.
1
Wash the cucumbers and peel the onions.
2
Thinly slice the cucumbers and onions. Layer in a tray with the salt and leave for 24 hours.
3
Drain and rinse the cucumbers and onions.
4
Place the sugar, cider vinegar, turmeric, cloves and mustard seeds into a pan and bring to the boil.
5
Add the cucumber/onion mix to the liquid and boil for 1 minute. Drain, retaining the liquid and pot into warmed jars.
6
Bring the liquid back to the boil and add to the jars.