Jean's famous Bread and Butter Pickle

5 large Lebanese cucumbers, trimmed, cut into 5mm-thick slices

2 small brown onions, halved, thinly sliced

1 tablespoon salt (this will be rinsed off)

375ml (1 1/2 cups) apple cider vinegar

215g (1 cup) caster sugar

2 teaspoons mustard seeds

2 teaspoons coriander seeds

Large pinch of ground turmeric

1. Place the cucumber, onion and salt in a bowl. Toss to combine. Cover with plastic wrap. Place in the fridge overnight.

2. Rinse the cucumber mixture in a colander. Pat dry with paper towel.

3. Place vinegar, sugar, mustard seeds, coriander seeds and turmeric in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Add the cucumber mixture. Bring to a simmer.

4. Transfer the mixture to clean, dry glass jars. Place on the lid and set aside for 1 day to develop the flavours. Store in the fridge.