85g sea salt flakes (essential- table salt will render your efforts inedible)
500ml cider vinegar
250g granulated sugar
1 tsp coriander seed
2 tsp yellow mustard seeds
1 tsp peppercorn
1 tsp ground turmeric
small bunch dill
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.
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.
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.