Cucumber and onion pickle

Name: Cucumber and onion pickle
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 3.00 cucumber English variety, speeled, thinly sliced; 3.00 large onions skinned and thinly sliced; 45.00 ml sea salt; 500.00 ml vinegar; 375.00 ml light brown sugar; 2.00 ml turmeric; 10.00 ml dried dill; 15.00 ml mustard seeds

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

3.00	cucumber — English variety, speeled, thinly sliced
3.00	large onions — skinned and thinly sliced
45.00 ml	sea salt
500.00 ml	vinegar
375.00 ml	light brown sugar
2.00 ml	turmeric
10.00 ml	dried dill
15.00 ml	mustard — seeds

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Method:

Layer the cucumber and onion slices in a colander and sprinkle with salt. Place a saucer on top and weight it down with a heavy object. Leave for 3 hours and drain.
Bring the remaining ingredients to the boil. Add the vegetables. Bring to the boil once more and boil for just one minute. Remove from the heat. Using a slotted spoon, transfer the vegetables into clean, sterilised jars. Fill the jars with the vinegar mixture, cool and seal. Store in a dark cupboard.
The pickles will keep well for up to six months.
Makes about 2 kg pickles.