Use a mandoline to slice the unpeeled cucumbers and peeled onion into the thinnest slices. Cut the green pepper in half, deseed and cut into the thinnest strips possible.
Mix the cucumber, onion and pepper together and spread them out over a large flat dish. Scatter over the sea salt and leave at room temperature for 2 hours.
Rinse thoroughly in a colander and reserve, allowing excess moisture to drain off.
Put the muscovado sugar, cinnamon stick, allspice, bay leaves and cloves in a pan with the vinegar. Bring slowly to the boil, turn down the heat and simmer for 5 minutes.
Add the sliced vegetables. Turn down the heat to its lowest setting and continue to cook for 2 minutes, but do not allow it to boil.
Remove from the heat and pour and spoon into sterilized jars. Put lids on when cold and keep for 3–4 weeks before eating. Once opened, keep in the refrigerator.
© 1998 Alastair Little. All rights reserved.