Cucumber pickle

3 large cucumbers approx 6 tbs sea salt 250g granulated sugar 450ml white wine vinegar 6 allspice berries 2 bay leaves 6 large sprigs fresh dill

Trim the cucumbers and slice them very thinly. Place a single layer of cucumber slices in a large, wide bowl. Sprinkle over a tablespoon of salt. Repeat with another layer of cucumber and salt, and continue in this way until all the cucumber is in the bowl. Cover with a sheet of greaseproof paper and place a heavy plate on top. Leave for 2 hours. Meanwhile, place the sugar, 50ml of water, the vinegar, allspice berries and bay leaves in a pan. Bring to the boil, then remove from the heat. Stir, making sure all the sugar has dissolved, and leave to cool. Pour the salty liquid away from the cucumbers, place them in a colander, and rinse them well. Drain thoroughly and pat dry. Put the cucumber into two 700ml glass pickling jars, adding dill sprigs as you go. Pour in the pickling mixture so the cucumber is completely covered. Chill for at least 3 hours before serving. They may be stored in the fridge for up to 1 month.