Dill-pickled Cucumber Slices

(MAKES 1 JAR)

• 1 large cucumber, thinly sliced
• 1 onion, sliced and separated into rings
• Salt
• 15 ml/1 tsp dried dill (dill weed)
• Pickling vinegar
• 15 ml/1 tbsp clear honey

Sprinkle the cucumber and onion with salt and leave to stand for 3 hours. Drain off all moisture, then rinse thoroughly, drain and dry on kitchen paper. Pack into a lean jar. Blend the dill with a little vinegar and the honey. Pour over the cucumber and onions. Top up with more vinegar. Seal, shake gently and leave to stand for at least 3 days before serving.