This pickle, made from cucumbers and onions, is derived from traditional country recipes. Served with bread and cheese, it is an excellent standby for quick and easy lunches and suppers. To produce a superior pickle, use only the best quality vinegar.
4 large cucumbers, washed
4 large onions, peeled
4 tablespoons salt
4 cups white vinegar
1 cup sugar
1½ teaspoons fennel seeds
1½ teaspoons black mustard seeds
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Slice the cucumbers and onions thinly and layer them in a large bowl, sprinkling each layer with salt. Leave to stand for 1 hour, then pour into a colander and rinse under cold running water. Drain well on paper towels.
Put the vinegar, sugar, fennel seeds and mustard seeds in a stainless-steel or enamel saucepan and heat gently, stirring until the sugar dissolves. Bring the mixture to the boil and boil for 4 minutes.
Pack the cucumber and onion slices into clean, warm, dry jars and cover with the hot vinegar. Cover with vinegarproof lids, label and date, and store in a dark place – this is important because exposure to light will make the cucumber lose its colour. Store for two months before eating.