Pickled cucumbers with dill & spice

• medium cucumber↗3
• large onion↗1

  thinly sliced

• sea salt↗85g g

  flakes (essential- table salt will render your efforts inedible)

• cider vinegar↗500ml ml
• granulated sugar↗250g g
• coriander seed↗1 tsp tsp
• yellow mustard seed2 tsp tsp
• peppercorn↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• small bunch dill↗

Step-by-step instructions

1. 1

   Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.

2. 2

   Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.

3. 3

   Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.