Method

When selecting the cucumbers be mindful to choose firm, fresh ones. Thinner ones also tend to have more flesh and fewer seeds, therefore are less watery.

Start the day before by rinsing and slicing the cucumbers thinly. For a decorative look, draw your potato peeler all the way down the cucumbers at intervals to give a striped effect.

Halve the onions and thinly slice.

In a large glass or ceramic bowl, add the salt, the cucumber slices and the sliced onion. Mix and cover with cold water. Allow to stand in a cool place overnight, or for at least 8 hours.

The next day, drain the cucumbers well and rinse once to remove the excess salt.

In a large enamel or stainless steel saucepan, bring the vinegars, spices and one bay leaf to the boil. Add the drained cucumbers, stir and immediately remove from the heat. Be mindful that vinegar fumes can be quite overpowering.

Remove the cucumbers slices with a slotted and place into sterilized bottles. Cover with the hot, spiced vinegar. Add a bay leaf to every bottle and allow to cool thoroughly before sealing.

Allow to infuse for a week, and refrigerate after opening.

TIPS FOR BOTTLING

It is very important to sterilize the bottles and jars to be used for preserving. This is quite simple and should not discourage you from bottling your own. Wash the bottles and lids in hot, soapy water (or pop them in the dishwasher). Rinse thoroughly. Just before you are ready to bottle, rinse the bottles and lids with boiling water from the kettle and place upside down in a 110°C oven for approximately 15 minutes. Do not put lids with rubber seals in the oven. And always remember to use tongs and oven gloves – those bottles get VERY hot.

Ensure that all of the bottles are properly sealed. Ideally you would like to have a pantry filled with gorgeous bottles of bounty, but if you are at all concerned about the seal, rather refrigerate and use the jams and chutneys.