500 grams pickling cucumbers, sliced into rings
2 medium sized onions, sliced into rings
1/4 cup /50 grams salt
Put cucumbers, onions and salt into a bowl. mix well. Leave for 2-3 hours, with a weight on top. Rinse and drain well.
Boil together:
2 cups / 500ml vinegar
1 2/3 cup/ 350grams granulated sugar
2 tablespoons white or yellow mustard seeds
2 tsp celery seeds
1/2 tsp turmeric
1 teaspoon black peppercorns
Add drained cucumbers and onions. Bring back to the boil.
Spoon into warm sterilised jars. Seal and store for 2-3 weeks before eating.
