MUSTARD-PICKLED CUCUMBER

Step 1

Slice the cucumbers and onion finely, then toss with the salt. Stand for 1 hour, then rinse lightly and drain. Pack into 450ml screw-top jars. Combine the vinegar, sugar, seeds and turmeric in a medium saucepan, once simmering pour over the cucumbers and seal the jars while hot. Store in a cool dark place for 2 weeks before use.