Pickled Cucumbers

• 2lb/1 kg ridge cucumbers
• 2 pints/1

Use young cucumbers with soft skins. Wipe them, cut in half without peeling, and then in quarters lengthwise. Boil the water and salt together and leave until cold. Pour over the cucumbers and leave for 24 hours. Put the sugar and spiced vinegar into a saucepan and heat gently until the sugar has dissolved. Lift the cucumbers out of the salt brine, and rinse them in cold water. Drain and leave