Unlike most pickles, you can eat this immediately and with nothing other than a spoon.
2 lb cucumbers
2 large onions
1 large green pepper
For the syrup:
3/4 pt cider or wine vinegar
12 oz soft brown sugar
1/2 level teaspoon ground turmeric
1/4 level teaspoon ground cloves
1 level dessert spoon mustard seed
1/2 level teaspoon celery seed
Bri says if you haven't got these, fudge with what you have.
Wash cucumbers. Do not peel. Slice thinly.
Slice onions, shred the green pepper.
Put them in large mixing basin with the salt.
Mix well. Cover with weighted plate and stand for 3 hours.
Rinse thoroughly under cold running water in colander.
Drain well and place in large saucepan.
Bring to boil. Simmer gently until soft, about 20 mins.
Add sugar and spices to pan. Stir over low heat to dissolve sugar.
Bring to boil. Draw off the heat. Turn into large mixing basin. Set aside until cold.