Bread and Butter Pickles

Ingredients

1.	Slice the cucumbers into thin slices. Place in a bowl with the onions and cover in the salt. Toss to ensure all are evenly coated
2.	After about 3 hours, rinse the cucumber thoroughly in a colander under a running tap. Pat dry of excess water with kitchen towels
3.	In a saucepan, add the vinegar, spices and sugar, and over a medium heat, heat the mixture until the sugar is dissolved
4.	Put the cucumber into a sterile kilner jar, then pour over the pickling liquid
5.	Leave to cool to room temperature, then place in the fridge
6.	It is ready to eat after about 3 days, but will get better if you leave it a week