Pickled Cucumber

This is good with cold meat, smoked fish, and on open sandwiches.

1 ½ cucumbers

100g (4oz) thinly sliced shallots

2 tablespoons salt

½ pint white (distilled) or cider vinegar

125g (5oz) caster sugar

2 teaspoons dill seed.

Wipe the cucumbers, cut in half lengthways and slice thinly. Place in a basin with the sliced shallots. Sprinkle with the salt and leave for an hour. Rinse thoroughly in cold water, drain well and pack into preserving jars.

Place the vinegar, sugar and dill seed in a saucepan and bring to the boil stirring to dissolve the sugar. Boil for 3 minutes and pour over the cucumber and sliced onions.

Seal immediately, label and store for 2 - 3 weeks before using.