Wash and trim the cucumbers, and cut into 3-5mm slices.
Top and tail the onions. Cut in half and peel. Slice lengthwise: DO NOT slice into half-moons or they will go soggy in the pickle!
Toss the cucumber and onion slices with the salt. Set aside for at least 15 minutes in the refrigerator.
trim off the root end of the garlic cloves, split in half and peel.
Roughly chop the dill and mix with the sugar, the spices, and the cider vinegar. Stir until the sugar is dissolved.
Rinse off the cucumber and onion, while squeezing out some of the excess water.
Fill clean and sterilised jars with the vegetables, and pour the flavoured vinegar on top, making sure that there are no air bubbles in the jars.
For optimal flavour, the sealed jars should be left in the refrigerator for at least two weeks before consumption. However, if you keep a jar at room temperature, it can be ready to eat within 2 hours.
«Make sure to use pickling or ridge cucumbers for this recipe, as greenhouse-grown cucumbers will be too watery. You can also play around with different vegetables or spices, but keep the same proportions for the vinegar, sugar and salt.»
An odd name for a pickle, but it harks back to the time when these easy pickles were turned into simple and inexpensive sandwich fillings. This North American classic relish requires no canning, and should be kept in the refrigerator to mature.