Sweet Pickled Cucumber Slices

As promised yesterday -
My family love this. I use the prickly ridge cucumbers that grow outside. I scrape the prickles off when I wash the cucumbers. You can peel them if you want the slicing to be easier but the skin looks attractive in the pickle and helps keep the slices together.


Sweet Pickled Cucumber Slices

3 large or 4 to 5 medium ridge cucumbers
3 large onions
2 oz salt
1 pint (570ml)white wine vinegar
1lb (450g) soft brown sugar
1/2 level teaspoon turmeric
1/4 level teaspoon ground cloves
1 tablespoon mustard seeds
Sterilised jars (I put clean jars - without their lids- into the oven on a low Gas - about 1/4 to 1/2 - 110 to 130 degrees Celsius and take them out when the pickle is ready)

Thinly slice cucumbers and onions.
Layer cucumbers and onions in a large colander, sprinkling each layer with salt.
Place a suitably sized plate over the salted slices and press it down with a heavy weight.
Leave for 3 hours.
Squeeze out as much liquid as possible from the cucumber and onion slices.
Put vinegar, sugar and spices into a large saucepan and stir over a medium heat until the sugar has dissolved.
Add drained cucumber and onion slices and bring up to the boil.
Simmer, uncovered, for 1 minute only.
Remove pan from heat.
Using a slotted spoon, spoon the cucumber and onion slices into the prepared, sterilised jars.
Boil the spiced vinegar mixture, uncovered, for 15 minutes and then pour into the jars.
Seal the jars when cold.
Store for a month (to mature) before serving.
Enjoy.

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