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Wash cucumber and slice very thinly.
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Peel the onions and slice very thinly.
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In a large bowl, layer cucumbers and onions with a sprinkling of salt in between the layers. Weigh down with a plate.
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Stand for three hours.
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After three hours, pour away the liquid and rinse the cucumbers and onions under running water twice.
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Put your jars in the oven to sterilised them.
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Put vinegar, sugar and spices in a stainless steel or non stick saucepan and stir over a medium heat until the sugar is dissolved.
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Add the cucumber and onions to the saucepan and bring to the boil.
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Boil syrup and vegetables for a couple of minutes. Remove the vegetables with a slotted spoon and set aside.
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Reduce remaining syrup for 15-20 min.
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After ten minutes or so, gently fill warm, sterilised jars with vegetables. Don’t press down.
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When syrup has reduced, pour over vegetables in jars.
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Cover immediately with plastic lined, sterilised metal lids.
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When cold, label and store in a cool, dark place, away from damp.
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