Serves: 2 x 450g jars
Using the slicing blade of a food processor or a very sharp knife, very finely slice the cucumbers. Peel the onions and slice them very thinly too. Combine the cucumber, onion and dill, if using, in a large bowl.
Mix the sugar, salt and vinegar and pour over the cucumber and onion. Leave overnight for the sweet and sour flavours to mix and mingle, if this isn't possible, leave for at least 3 hours before serving. Pack into a large Kilner Clip Top or Screw Top Jar. Store in the fridge and use within 2 weeks.
This sweet condiment is great with all manner of salads and in sandwiches, but it's especially delectable with hot-smoked trout or salmon.
Recipe courtesy of Kilner