Instructions: See Preserving info

First of all thinly slice the cucumbers leaving the skins on and then thinly slice the onions.

Now take a large colander and layer the onions and cucumbers in it sprinkling each layer with salt.

Then place a suitably sized plate over them and press it down with a heavy weight.

Place the colander over a dish or bowl to catch the escaping juice and leave it like that for 3 hours.

Then pour off or squeeze out as much liquid as possible.

Now put the vinegar sugar and spices into a large saucepan and stir over a medium heat until the sugar has completely dissolved.

Next add the drained cucumbers and onion and bring it up to the boil.

Then simmer uncovered for 1 minute only.

Remove the pan from the heat and using a draining spoon spoon the cucumber and onion into jars.

Next boil the spiced vinegar mixture uncovered for 15 minutes and then pour it into the jars.

Seal the jars and label when cold.

Store for a month before serving.

Makes 1.82.25kg

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