Bread and butter pickles

Method

1. Wash the cucumbers, slice into 2-3mm thick pieces, then slice the onion to the same thickness. Layer in a glass or ceramic container, sprinkling the salt between the layers. Cover with cling film, then put a heavy weight on top to help squeeze out the water. Leave for at least 2 hours (preferably 4 hours) until limp but still crunchy.
2. Drain the vegetables, then rinse well under cold running water for 2-3 minutes to remove all the salt. Leave to dry on kitchen paper.
3. Put the cider vinegar, soft brown sugar, ground turmeric, cloves, mustard seeds and  coriander seeds in a pan and stir over a medium heat until the sugar has dissolved. Bring to the boil, add the cucumber and onion, then simmer for 2 minutes until the cucumber has changed colour but isn’t soft (don’t overcook the cucumber and let it go soggy). Take off the heat and cool. You can eat it straightaway but it’s best left to mature in the fridge for up to 3 weeks. Store in sterilised jars (see tip).