makes 3 medium jars

3 cucumbers

2 onions, peeled and halved

about 80g salt

500ml cider or malt vinegar

350g sugar white or brown

4 teaspoons mustard seeds

1 Tbsp chopped fresh dill

1/2 tsp peppercorns

Method

Slice the cucumbers and onions very thinly (a mandolin is ideal for this). Layer them in a bowl, sprinkling with the sea salt as you go, then weigh them down with a plate and leave for a few hours or overnight. Drain off the liquid, rinse the vegetables well and drain in a colander.

Combine the vinegar, sugar, mustard seeds, and peppercorns in a pan and bring slowly to the boil, stirring to dissolve the sugar. Add the well-drained cucumber and onion mixture and bring back to the boil for 1 minute, add the dill.  Transfer the mixture to sterilised jars, using a slotted spoon. Bring the liquid back to the boil and simmer until slightly reduced for about 15 minutes, then divide it between the jars, filling to the brim. Put on the lids and label. The pickle will keep for several months.