Annabel Langbein's Onion & Cucumber Pickle

If you have heaps of cucumbers then this Annabel Langbein recipe is yummy for an Onion & Cucumber Pickle. I can just eat it on a plate. Wonderful flavour but you do have to soak the cucumbers and onions for 12 hours before cooking. 3-4 telegraph cucumbers, very thinly sliced (about 12 cups) 4 large onions, peeled and very thinly sliced ½ cup salt 3½ cups sugar 4 cups white vinegar 2 tsp turmeric 1 tsp celery seed 2 tbsp mustard seed 4 cloves garlic, thinly sliced Place sliced cucumber and onions in a large, non-corrosive bowl, sprinkle with salt and cover with cold water. Leave at least 12 hours then drain off all liquid. Place the sugar, vinegar, turmeric, celery, mustard and garlic in a large pot and bring to a boil over high heat. Add the drained cucumbers and onions. As soon as the liquid boils remove from heat and transfer to sterilised jars, leaving a 1cm gap at the top. Screw down tightly with sterilised lids and store in a cool place.