1 kg pickling cucumbers
400 g brown onions, thinly sliced
¼ cup table salt
½ cup water
2 cups white sugar
2 cups white vinegar
1 tbsp yellow mustard seeds
2 tsp freshly chopped dill
¼ tsp ground turmeric
¼ tsp ground cayenne pepper
- Thinly slice the cucumbers and onion (use a mandolin if you have one) and layer them alternatively in a large bowl. Place the salt and water in a jug, stirring to dissolve the salt, and pour over the cucumber and onion. Stand for 3 hours, stirring occasionally.
- Just prior to the 3 hours being up, place all the remaining ingredients into a large saucepan and bring to a simmer.
- After the 3 hours, the cucumbers will be very wet, so drain them to get rid of the salt water mixture. Add into the saucepan of simmering mixture and stir for 2-3 minutes over high heat, then turn off the heat .
- Cool the mixture in the saucepan for about 30 minutes, then bottle while still a warm and seal in sterilised jars. Store in the fridge and they will keep for a few weeks (if they last that long!).