Sweet Pickled Cucumbers

Ingredients

• 2 large cucumbers, thinly sliced
• 1 medium onion, thinly sliced
• 50g salt
• 450ml white wine vinegar
• 375g granulated sugar
• ½ teaspoon turmeric
• 2 teaspoons fennel seeds
• ½ teaspoon dried crushed red chillies
• ¼ teaspoon peppercorns, roughly crushed
• 1 Layer the cucumbers, onions and salt in a bowl, cover with a plate and weight down, then leave to soak for 4 hours.

Instructions

1. 1Combine the cucumbers, onions, and salt in a bowl, cover with a weighted plate, and let soak for 4 hours. In a saucepan, gently heat the vinegar, sugar, turmeric, fennel seeds, red chilies, and peppercorns, stirring until the sugar dissolves, then let it cool.
2. 2Transfer the soaked cucumber and onion mixture to a colander to drain. Rinse thoroughly with cold water and drain well again.
3. 3Bring the cooled vinegar mixture back to a gentle boil. Add the drained cucumbers and onions, cook for 1 minute, then use a slotted spoon to transfer the vegetables into warm, dry, sterilized jars.
4. 4Continue boiling the remaining vinegar liquid in the saucepan for 4 to 5 minutes until it reduces to a syrupy consistency, then remove from heat and let it cool completely.
5. 5Pour the cooled syrup over the cucumbers in the jars, ensuring the vegetables are completely submerged and the jars are filled to the top. Add a splash of extra white wine vinegar if necessary.
6. 6Secure the lids tightly, label the jars, and store them in a cool, dark place to mature for 3 to 4 weeks before opening.

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