| Preparing: 15 mins | Cook: 5 mins plus 5 hrs of soaking and marnating |
| Ingredients | Method |
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450 g of pickling, Polish, Lebanese or Kirby cucumbers
1 medium onion
2 tbsp rock salt
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Cut the cucumbers into thick slices, about 1 cm thick and place them in a glass bowl.
Peel the onion and cut each half into thick slices. Add the onion to the cucumbers, sprinkle with salt and mix all ingredients. Cover with a small plate and refrigerate for 2-3 hours.
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The vinegar and sugar solution:
300 ml apple cider vinegar
200 ml water
140 g caster sugar
¼ tsp turmeric
¼ tsp chilli flakes
2 tsp yellow mustard seeds
    
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Place all ingredients in a small saucepan, stir and boil, then simmer for 5 minutes to let the sugar dissolve. Remove from the heat, set aside to cool the brine and let all the spices infuse into the liquid.
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Remove the cucumbers and onion from the fridge, transfer them to the sieve and leave them for 10 minutes. Then transfer the veggies to the clean, 1 litre glass jar and pour over the solution. Cover with the lid and refrigerate for at least 3 hours, ideally overnight.
Inspired by BBC Good Food Recipe
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