Pickled cucumbers with dill & spice

Directions

1. 1
   Wash the cucumbers, split along their length and scoop out the seeds.
2. 2
   Cut each half into finger-length chunks, then cut into 5mm strips.
3. 3
   Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
4. 4
   Next day, drain the juices, rinse the vegetables in cold water and drain well.
5. 5
   Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
6. 6
   Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.